Preparation time is 20minutes
Cook time is 45minutes
Total time is 1hours 5minutes
Serve is for 12 people
Difficulty level: 3 out of 4
15 Ingredients
Number of servings
12
Scone mixture
- 2 3/4 cups plain flour
- 2teaspoons baking powder
- 1teaspoons Woolworths mixed spice
- 170grams unsalted butter, cold, cut into 2cm cubes
- 3/4 cup buttermilk
- 60grams cream cheese, cold, cut into 3 thick slices
- 25grams unsalted butter, melted
- 1 1/2tablespoons demerara sugar
- 500grams Woolworths frozen raspberries
- 2 bunches rhubarb, cut into 2cm lengths
- 1/2 cup caster sugar
- 1/4 cup Woolworths honey
- 1 orange, zested, juiced
- 1 1/2tablespoons cornflour
- 500grams vanilla ice-cream
Description
Celebrate Mum with a warm, comforting rhubarb, raspberry and mixed-spice scone cobbler. This easy-to-make sweet treat pairs nicely with a cuppa for morning or afternoon tea.
Instruction tip
Cooking tip:No ovenproof frying pan? You can use a 2L (8-cup capacity) baking dish instead.
Method
Step 1 of 4
To make scone mixture, process flour, baking powder, mixed spice and butter until coarse crumbs form. Add buttermilk, in a thin stream, with motor operating, until combined. Turn out onto a lightly floured surface. Knead and shape into a 15cm disc. Cut into quarters. Place a slice of cream cheese on top of 3 of the quarters. Pile the 3 pieces on top of each other, ending with the remaining fourth quarter of dough on top. Squash down using the palm of your hand.
Step 2 of 4
Shape dough into a 16x24cm (2cm-thick) rectangle. Brush with melted butter and sprinkle with demerara sugar. Cut into 12 squares. Transfer to a baking tray and freeze for 20 minutes. Preheat oven to 220°C/200°C fan-forced.
Step 3 of 4
Meanwhile, combine raspberries, rhubarb, caster sugar, honey, orange juice and zest in a large ovenproof frying pan. Bring to a simmer over medium-high heat. Simmer for 10-12 minutes or until bubbling and beginning to thicken. Blend cornflour with 1 1/2 tbs water, then gradually stir into pan. Cook, stirring, for 1-2 minutes or until mixture thickens.
Step 4 of 4
Top raspberry mixture with scones. Bake for 25-30 minutes or until the scones are golden and the rhubarb mixture has thickened. Serve topped with ice-cream.
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