- 4 cups of blueberries
- ½ c. Raspberry Jam
- Sugar for dusting
- 1 package of Sticky Fingers Original Scones (you can also make it with the blueberry scones)
Mix blueberries and Jam in an 8 inch baking dish.
Add the water to the scone mix and then drop well rounded tablespoons of dough onto the blueberries.
Dust with sugar.
Bake at 425˚ for 20-30 minutes, or until the topping is brown and the berries are bubbling around the edge.
Let cool for at least 10 minutes before serving with some vanilla ice cream.
This recipe can be adapted to make peach cobbler as well. Just substitute peaches and apricot jam.