Ingredients:
1 pint blueberries
1 pint raspberries
1 pint blackberries
1 pint strawberries, hulled
and sliced in half
1/2 c. granulated sugar, plus
more for dusting
A pinch of cinnamon
2 tbsp. cornstarch
1/2 lemon, juiced
1 batch of blueberry
Scone dough (see below for recipe)
Melted butter to taste
1 tsp. salt
Directions:
1. Preheat oven to 400 degrees Fahrenheit. In a mixing bowl,
combine berries with sugar, cinnamon, cornstarch and lemon
juice. Stir gently to combine.
2. Prepare blueberry scone dough and set aside
(see below for dough recipe).
3. Spread berry mixture out on a 10-inch tart or gratin dish. Dollop
spoonfuls of scone dough evenly over the top of the fruit; leave
a border around the edge of the dish for spreading. Drizzle the
surface with melted butter and dust with sugar.
4. Set on a cookie sheet and bake for 25 to 35 minutes until the
top is golden brown and the fruit juices are bubbling.
5. Cool for 15 minutes before serving. Serve with heavy cream,
whipped cream or vanilla ice cream.
To prepare blueberry scone dough, you will need:
2 c. unbleached flour, plus more for rolling berries
1 tbsp. baking powder
1 tsp. salt
1/3 c. sugar
1/4 c. unsalted butter, chilled and cut in chunks
3/4 c. buttermilk or cream
1 egg
1 pint fresh blueberries
Directions:
1. In a large bowl, sift together flour, baking powder, salt and
sugar; mix thoroughly. Cut in butter using 2 forks or a pastry
blender. The butter pieces should be coated with flour and
resemble crumbs.
2. In another bowl, mix buttermilk and egg together, and then add
to the flour mixture. Mix just to incorporate; do not overwork
the dough.
3. Roll blueberries in flour to coat. Fold the blueberries into the
batter, then return to step 3 in the cobbler recipe.
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