Scottish Scone & Berry Pudding

A delicious simple dessert or leisurely brunch and lovely way to use up an abundance of berries. In America this would be recognized as more of a cobbler. Feel free to use a variety of your favorite or seasonal berries.

Preheat oven to 425 degrees, lightly grease a 2 to 2 1/2 quart dish, a pretty one for serving.

Mix together in baking dish:

5 cups fresh strawberries, preferably organic, rinsed and hulled, cut in half if very large
1/2 cup fresh cleaned raspberries (blackberries, blueberries)
1/4 cup white or brown sugar

Measure out 1 cup of Greek Yogurt and place large dollops atop the berries.

Scone Topping:

1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 cup brown sugar
1 teaspoon lemon or orange zest
1/2 cup melted butter
1 egg, lightly beaten
1/2 teaspoon almond extract

In a medium bowl combine the flour, baking powder, sugar and zest. Combine the butter, egg and extract then add the the dry mix until a dough forms. Place dough dollops atop the yogurt and crumble any straggling topping around the edges.

Bake for 20-25 minutes until the top is golden and the berries are bubbly. Cool and serve warm or chilled, store any remaining in the fridge, covered.