Strawberry Rhubarb Scone "Biscuit" Cobbler
Prep time
Cook time
Total time
Serves: 5 servings
  • 2 punnets fresh strawberries (about 4 cups halved)
  • 3 cups fresh rhubarb sliced (about 5-6 medium sized stalks)
  • 1 cup sugar
  • 3 Tbs cornstarch
  • juice of 1 squeezed lemon
  • 1 tsp vanilla paste (or extract or ½ vanilla bean)
  • pinch of salt
Biscuit / Scone Topping
  • 2 cups flour
  • 3 tsp baking powder
  • ½ tsp salt
  • 1½ Tbs sugar
  • 4 Tbs cold butter
  • ⅔ cup buttermilk
  • confectioners sugar for garnish
  • vanilla ice cream or whipping cream
To Make Your Filling
  1. In a large bowl mix together sliced strawberries and rhubarb along with sugar, lemon juice, cornstarch, salt and vanilla. Toss together.
  2. Add to saucepan on medium heat and cook until thickened and bubbly.
To Make Your Biscuit / Scone Topping
  1. In a medium bowl stir together flour, baking powder, sugar and salt.
  2. Take 4 tbs (1 stick) of cold butter and cut into small pieces or grate with cheese grater. Add to your flour mixture. Rub the butter into crumbly pea size pieces in the flour.
  3. Add buttermilk to mixture and mix through until just moistened. Transfer dough to floured board and knead just a couple times. Roll out with rolling pin or just use hands to flatten out dough. Cut into biscuit size pieces with biscuit cutter or whatever round object you have (cup or I used the top ring to a ball canning jar)
  4. Transfer hot fruit mixture into a lightly buttered baking dish. Top with biscuits and bake for 25-30 minutes. I also broiled mine (on middle oven rack) for 1 minute to get the tops nice and golden brown.
  5. Serve with powdered sugar and a scoop of vanilla ice cream
Recipe by the burnt chef at