Kerrymaid’s Peach & Traditional English Scone Cobbler
An easily adaptable dish that can be severed at breakfast without the sauce, in slices as a main meal accompaniment or as a meal in itself served with roasted veg. Increase calorie content by adding cheese or increasing the amount of bacon used.
| PREP TIME: | COOKING TIME: | Serves |
|---|---|---|
| 15 MINS | 35 MINS | 33 |
Custard / Premium Baking Block / Single
Ingredients
- 20 Peaches (halved) and cut into quarters
- 1 Vanilla Pod, seeds scrapped out
- 55g Muscovado Sugar
- 1 Orange Zest and Juice
- 2 Pieces of Stem
- Ginger (finely grated)
- Kerrymaid Custard
- to serve For the Scones:
- 225g self-raising flour
- Pinch of salt
- 60g Kerrymaid
- Premium Baking Block
- 30g golden caster sugar
- 140ml Kerrymaid Single
- 1tsp vanilla essence
Method
Preheat oven to 190°C and set aside a large ovenproof dish For the scone topping, put the flour and salt in a large bowl and mix
Add the Kerrymaid Premium Baking Block and rub in until the mixture looks like fine crumbs. Stir in the sugar
Put the Kerrymaid Single in a jug and heat in the microwave for about 30 seconds until warm, but not hot
Add the vanilla, then set aside for a moment
Make a well in the dry mix, and add the liquid. Combine it quickly with a cutlery knife. Once fully mixed and incorporated, set aside to rest
For the filling, heat a large heavy bottomed frying pan. Add the peaches, muscovado sugar, vanilla and ginger and cook on a medium heat until the peaches start to soften – this should take around 10 minutes
Now add the orange juice with zest and cook for a further 2 minutes
TOP TIP FROM OUR CHEF
- SUBSTITUTE PEACHES FOR SEASONAL FRUIT FOR A DISH THAT’S APPROPRIATE ALL YEAR ROUND
Allergens
- Contains: Cereals containing Gluten, Milk