Sweet strawberry filling topped with buttery scones and vanilla ice cream.
Can I make this recipe gluten-free?
I have not tested a gluten-free version of this recipe, but I think a gluten-free 1-1 all-purpose flour should work for the scone topping
Can I use different berries in this recipe?
Definitely! Feel free to do mixed berries, blackberries, raspberries, or blueberries.
How do I make this recipe vegan?
Just substitute the butter with your favorite vegan butter and milk with unsweetened, non-dairy milk.
If you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Strawberry Cobbler
Sweet strawberry filling topped with buttery scones and vanilla ice cream.
Servings 8 servings
Ingredients
Strawberry Filling
- 5 cups (~700g) frozen or fresh sliced strawberries
- â…“ cup (67g) granulated sugar
- 3 tbsp cornstarch
- Zest from 1 medium lemon
- 1 tsp lemon juice
Scone Topping
- 2 cups (231g) all-purpose flour
- ½ cup (109g) granulated sugar
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup (113g) cold unsalted butter, grated or cubed
- ¾ cup cold milk
- 1 tsp vanilla extract
- 1 tsp lemon juice
- Raw/turbinado sugar, for topping
Instructions
- Preheat the oven to 350°F. Grease an 10" baking pan or cast iron skillet with nonstick cooking spray.
- In a large mixing bowl, toss the berries in sugar, cornstarch, lemon juice, lemon zest. Set in the freezer while preparing the topping.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold grated/cubed butter. Cut the butter into the flour using the tips of your fingertips until the butter pieces are about pea-sized. Drizzle over the cold milk, vanilla extract, and lemon juice. Use a wooden spoon or rubber spatula to combine until a thick batter forms.
- Add berries to prepared pan or skillet. Use a cookie scoop or spoon to add scone batter over the fruit filling. Spread out in an even layer over the fruit. Sprinkle over turbinado sugar.
- Bake for 55-60 minutes until scones are golden brown and berries are bubbling and cooked down. If top begins to brown too quickly, tent with foil.
- Allow cobbler to cool for 10 minutes before serving. This helps the berry juices to set. If you're impatient like me, you can enjoy it right away! Serve warm with vanilla ice cream.
