Plum and Cream Scone Cobbler - Revision history

Dhanson at 03:07, 23 July 2022

2022-07-23T03:07:09Z

← Older revision		Revision as of 03:07, 23 July 2022
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	=== Ingredients ===		=== Ingredients ===
	'''Fruit'''		'''Fruit'''
	* 2 1/2 pounds unpitted fresh, ripe plums, any variety, or other stone fruit (enough to cover the pan with 2 layers of fruit)		* 2 1/2 pounds unpitted fresh, ripe plums, any variety, or other stone fruit (enough to cover the pan with 2 layers of fruit)<ref>A mix of fruit is really good. We had a mix of dark plums and nectarines the first time we made this recipe.</ref>
	* Juice of half a lemon		* Juice of half a lemon
	* 1/2 to 2/3 cup granulated sugar<ref>The sugar level is listed as a range and I want to be absolutely clear that if you use only 1/2 cup, you will have a very tart cobbler that’s almost definitely not for everyone. It contrasts beautifully with vanilla ice cream but will be a little harsh on its own. The 2/3 cup-level will be far from overtly sweet, promise.</ref>		* 1/2 to 2/3 cup granulated sugar<ref>The sugar level is listed as a range and I want to be absolutely clear that if you use only 1/2 cup, you will have a very tart cobbler that’s almost definitely not for everyone. It contrasts beautifully with vanilla ice cream but will be a little harsh on its own. The 2/3 cup-level will be far from overtly sweet, promise.</ref>

Dhanson at 03:06, 23 July 2022

2022-07-23T03:06:29Z

← Older revision		Revision as of 03:06, 23 July 2022
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	\|Source=[https://smittenkitchen.com/2022/07/plum-and-cream-scone-cobbler/ SmittenKitchen.com]		\|Source=[https://smittenkitchen.com/2022/07/plum-and-cream-scone-cobbler/ SmittenKitchen.com]
	\|Yield=8 servings		\|Yield=8 servings
	\|Rating={{~~unrated~~}}		\|Rating={{Very Good}}
	}}		}}
	=== Ingredients ===		=== Ingredients ===
	'''Fruit'''		'''Fruit'''
	* 2 1/2 pounds unpitted fresh, ripe plums, any variety, or other stone fruit		* 2 1/2 pounds unpitted fresh, ripe plums, any variety, or other stone fruit (enough to cover the pan with 2 layers of fruit)
	* Juice of half a lemon		* Juice of half a lemon
	* 1/2 to 2/3 cup granulated sugar<ref>The sugar level is listed as a range and I want to be absolutely clear that if you use only 1/2 cup, you will have a very tart cobbler that’s almost definitely not for everyone. It contrasts beautifully with vanilla ice cream but will be a little harsh on its own. The 2/3 cup-level will be far from overtly sweet, promise.</ref>		* 1/2 to 2/3 cup granulated sugar<ref>The sugar level is listed as a range and I want to be absolutely clear that if you use only 1/2 cup, you will have a very tart cobbler that’s almost definitely not for everyone. It contrasts beautifully with vanilla ice cream but will be a little harsh on its own. The 2/3 cup-level will be far from overtly sweet, promise.</ref>

Dhanson at 00:20, 23 July 2022

2022-07-23T00:20:45Z

← Older revision		Revision as of 00:20, 23 July 2022
Line 10:		Line 10:
	* 2 1/2 pounds unpitted fresh, ripe plums, any variety, or other stone fruit		* 2 1/2 pounds unpitted fresh, ripe plums, any variety, or other stone fruit
	* Juice of half a lemon		* Juice of half a lemon
	* 1/2 to 2/3 cup granulated sugar ~~(see Note)~~		* 1/2 to 2/3 cup granulated sugar<ref>The sugar level is listed as a range and I want to be absolutely clear that if you use only 1/2 cup, you will have a very tart cobbler that’s almost definitely not for everyone. It contrasts beautifully with vanilla ice cream but will be a little harsh on its own. The 2/3 cup-level will be far from overtly sweet, promise.</ref>
	* 4 tablespoons cornstarch or 3 tablespoons tapioca flour/starch		* 4 tablespoons cornstarch or 3 tablespoons tapioca flour/starch

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	If you can bear it, let cobbler cool for 15 to 20 minutes before digging in. Fruit will thicken as it cools. Serve with a big scoop of vanilla ice cream on top; nothing else will do.		If you can bear it, let cobbler cool for 15 to 20 minutes before digging in. Fruit will thicken as it cools. Serve with a big scoop of vanilla ice cream on top; nothing else will do.

			=== Notes ===
			<references />

	[[Category:Desserts]]		[[Category:Desserts]]
	[[Category:Plums]]		[[Category:Plums]]

Dhanson: Created page with "{{RecipeSummary |PrepTime=30 min |CookTime=40-45 min @ 400° |Source=[https://smittenkitchen.com/2022/07/plum-and-cream-scone-cobbler/ SmittenKitchen.com] |Yield=8 servings |Rating={{unrated}} }} === Ingredients === '''Fruit''' * 2 1/2 pounds unpitted fresh, ripe plums, any variety, or other stone fruit * Juice of half a lemon * 1/2 to 2/3 cup granulated sugar (see Note) * 4 tablespoons cornstarch or 3 tablespoons tapioca flour/starch '''Scone topping''' * 2 cups all-pu..."

2022-07-21T01:06:33Z

Created page with "{{RecipeSummary |PrepTime=30 min |CookTime=40-45 min @ 400° |Source=[https://smittenkitchen.com/2022/07/plum-and-cream-scone-cobbler/ SmittenKitchen.com] |Yield=8 servings |Rating={{unrated}} }} === Ingredients === '''Fruit''' * 2 1/2 pounds unpitted fresh, ripe plums, any variety, or other stone fruit * Juice of half a lemon * 1/2 to 2/3 cup granulated sugar (see Note) * 4 tablespoons cornstarch or 3 tablespoons tapioca flour/starch '''Scone topping''' * 2 cups all-pu..."

New page

{{RecipeSummary
|PrepTime=30 min
|CookTime=40-45 min @ 400°
|Source=[https://smittenkitchen.com/2022/07/plum-and-cream-scone-cobbler/ SmittenKitchen.com]
|Yield=8 servings
|Rating={{unrated}}
}}
=== Ingredients ===
'''Fruit'''
* 2 1/2 pounds unpitted fresh, ripe plums, any variety, or other stone fruit
* Juice of half a lemon
* 1/2 to 2/3 cup granulated sugar (see Note)
* 4 tablespoons cornstarch or 3 tablespoons tapioca flour/starch

'''Scone topping'''
* 2 cups all-purpose flour, plus more for counter
* 1 tablespoon baking powder
* 1/4 cup granulated sugar
* 1 teaspoon kosher salt
* 1/2 cup unsalted butter, cubed
* 1/2 teaspoon almond extract or 1 teaspoon vanilla extract
* 1 cup heavy cream, divided
* 1 tablespoon coarse or turbinado sugar

=== Preparation ===
Heat oven to 400°F. Halve and pit plums, then cut fruit into 1/2-inch slices. Place in a 9×13 or equivalently sized baking dish, then add lemon juice, sugar, and cornstarch and stir to combine.

In a large bowl, whisk together flour, baking powder, granulated sugar and salt. Add butter and use your fingertips or a pastry blender to work the butter into smaller pieces, until the largest is the size of small peas. Add your almond or vanilla extract and all but 1 tablespoon of the heavy cream (i.e. you’re adding 15 tablespoons) and stir into the butter-flour mixture until it forms larger masses. Knead once or twice with hands if needed to come together.

Sprinkle counter with flour and turn dough out onto it. Flour the top of the dough and pat it out to a generous 1/2-inch (1.25-cm) thickness. Use a knife to cut dough slab into 1 1/2-inch (3.75-cm) squares. Arrange squares over fruit in pan, spacing them slightly. Brush tops of scone squares with remaining 1 tablespoon heavy cream and sprinkle with coarse sugar.

Bake cobbler for 40 to 45 minutes, until scones are puffy and browned on top and fruit is bubbling juices up around the pan.

If you can bear it, let cobbler cool for 15 to 20 minutes before digging in. Fruit will thicken as it cools. Serve with a big scoop of vanilla ice cream on top; nothing else will do.

[[Category:Desserts]]
[[Category:Plums]]