A classic American dessert - hot berries with a scone topping. Serve warm with cream, yoghurt, or ice cream.
MAKE THIS WITH ...
For the Fruit base:
1 packet 18 south 3 berry mix
1 apple (or peach) peeled and diced
50g caster sugar
50g butter, diced
For the Topping:
125g butter, chilled and diced
300g self raising flour
100g caster sugar
2 tablespoons raw or brown sugar
Pre-heat oven to 190°C.
Place 18 south berries and diced fruit in a deep dish pie dish and stir through sugar and butter.
Rub butter into flour until the mixture looks like breadcrumbs. Add sugar and mix well. Lightly mix in the buttermilk until it forms a soft moist dough. Place spoonfuls on top of the berries – leave a little space between each one for the topping to spread. Sprinkle with sugar.
Bake for approx 35 minutes. It will be cooked when a knife pushed into the centre of the topping comes away clean.
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