in UK the scone-topped cobbler predominates and is found in both sweet and savoury versions. Common sweet fillings include apple, blackberry and peach. Savoury versions, such as lamb,beef or mutton, consist of a casserole filling, sometimes with a simple ring of cobbles around the edge, rather than a complete layer, to aid cooking of the meat. Cheese or herb scones may also be used as a savoury topping.
Cobblers and crumbles were promoted by the Ministry of Food during the Second World War, since they have filling yet require less butter than a traditional pastry, and can be made with margarine. (via Wikipedia)
So, as you see, you can make cobbler with any type of scones – herb, chees, gluten free, vegan.
I hope you will enjoy this one.
60 ounces small cherry tomatoes – yellow and red
2 medium red onions
2 cloves of garlic
2 – 3 tablespoons fresh chopped basil (you can use frozen)
0.5 teaspoons chopped pepperoni peppers (or dried flakes)
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons spelled flour (you can replace it with wheat)
salt freshly ground white and red pepper
25 grams of spelled flour
3 teaspoons baking powder
1 tablespoon sugar – I’ve used Muscovado
0.5 tsp salt
3 tablespoons butter
3 tablespoons coconut oil – you can skip it and just give 6 tablespoons butter (or 6 tablespoons of coconut oil if you do not use butter)
200 ml of milk
100 g blue cheese
- Whisk flour, baking powder, salt and sugar in a large bowl.
- Add the cold fats (butter and coconut oil) and crumble with your fingers.
- Toss in blue cheese crumbles. Mix whole once more.
- Add buttermilk all at once. Quickly bring together the wet and dry ingredients. The dough will be rather shaggy. Dump dough out onto a lightly floured work surface. Knead dough about 10 times, bringing it together into a disk. Wrap dough in plastic wrap and refrigerate at least 30 minutes.
- Heat the oil in a pan. Add the onion – peeled and cut into half-slices. Season with a salt and pepper. Cook until the onion is carmelized – about 20 minutes.
- Add the peeled and crushed garlic. Cook for a further 2 – 3 minutes.
- Remove pan from the heat, add balsamic vinegar, leave covered it for a few minutes.
- In the large bowl toss washed tomatoes (Important! tomatoes must be whole, do not cut them!), basil, pepperoni and flour. Mix .
- Transfer tomatoes to the casserole dish. Put in the oven preheated to 375°F. Bake about 25 minutes.
- Remove the dough from the refrigerator. Put on floured pastry board. roll out biscuit dough into a 2 – 3 cm thickness, then cut round biscuits . Not very big, about 4 – 5 cm ( cookies will grow to about 8 cm) .
- Place biscuits put on tomatoes – I put together 9 in the casserole dish about 20 × 20 cm. Brush biscuits with buttermilk, sprinkle a little with salt and pepper. The rest of the biscuits can be frozen – either as a cake or already formed.
- Put back dish with tomatoes and arranged biscuits into the oven. Bake for about 15 – 20 minutes , until biscuits are browned .
- Remove from the oven and allow to cool for about 15 minutes before serving.