Scone Topped Blackberry Cobbler

• 3-4 cups blackberries, fresh or frozen
• 1-2 tablespoons cornstarch
• 1/3 cup granulated sugar
• 2 cups flour
• 1/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 cup butter
• 1/2 cup whipping cream
• 1 egg
• 1 teaspoon vanilla
• 1/4 cup chunky sugar (turbinado, etc)

1. Dump your berries into a pretty nine inch pie pan and preheat the oven to 350 degrees F.
2. Add the cornstarch and 1/3 c sugar and toss gently to coat the berries. (This is the approximate step. I just dump in some sugar and cornstarch...probably more cornstarch than I need but I hate runny baked goods!)
3. In a medium sized bowl stir together the flour, 1/4c sugar, baking powder, and salt.
4. Cut the butter into the dry ingredients until the mixture looks like pea gravel. I find it easiest to cut the butter into small cubes before I add it to the dry stuff and I use my fingers to smash the butter into flat discs.
5. In small bowl or 1c pyrex measuring cup, whisk together the cream, egg, and vanilla.
6. Add the cream mixture to the dry ingredients and combine being careful not to over mix. The dough should be kind of shaggy.
7. Rip the scone dough into pieces about an inch square and 1/2 to 3/4 of an inch thick. Top the prepared berries with the scone pieces.
8. Top the cobbler with chunky sugar to make a crunchy crust.
9. Bake the cobbler at 350 degrees F for 40-55 minutes or until the scone is golden brown. This is ridiculously good served warm or at room temperature with vanilla ice cream. I also consider it fair game for breakfast since it's really just a scone and jam, right?

blackberries, cornstarch, sugar, flour, granulated sugar, baking powder, salt, butter, whipping cream, egg, vanilla, chunky sugar

Taken from food52.com/recipes/14178-scone-topped-blackberry-cobbler (may not work)