Description
This red plum cobbler with Irish soda bread scone topping is the ultimate cozy winter dessert — juicy red plums baked under a buttery, spiced scone crust. Easy, comforting, and perfect for the holidays or cold nights in.
Ingredients
Units
Scale
- 10–12 plums, cut into chunks
- 3/4 cup sugar
- 1 tbsp lemon juice
- 1 tbsp corn starch
- 2 tsp vanilla
- 2 cup flour
- 1/4 cup sugar
- 2.5 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp tsp salt
- 1 stick butter (1/2 cup butter)
- 2 tsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp nutmeg
- 1/3 cup + 2 tbsp buttermilk
- 1/4 cup + 2 tbsp heavy cream
- 1 egg yolk + heavy cream for brushing on top
Instructions
- Preheat oven to 400ºF.
- Slice and pit plums. Mix in bowl with sugar, lemon juice, corn starch and vanilla. Pour the plum mixture into a 9×13 inch baking dish or a large skillet.
- In large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, cloves, nutmeg. Cut in butter into dough using a butter knife. You can use your hands but if the butter starts to get soft, stop and switch back to using a butter knife. When the flour looks like pebbles, you’re good to go.
- Using a wooden spoon, gently mix in buttermilk and heavy cream to the flour mixture until a soft dough forms.
- Scoop dollops of dough on top of fruit in dish. Whisk together egg wash mixture of egg yolk & heavy cream. Brush on top of the cobbler.
- Bake for 40-50 minutes until top is golden brown and cooked through.
- Let it cool for about 10-20 minutes to let the juices thicken before serving.