Preparation Info

Raspberry Peach Cobbler

Made With Our

Raspberry Peach Champagne Jam

Item: 101303

Traditional Scone Mix

Item: 552347



  1. Preheat oven to 450 degrees F.
  2. Lightly butter a 2 quart non-reactive baking dish.
  3. In a medium sized bowl, toss together, peaches, lemons zest, jam and cornstarch. Pour into prepared dish.
  4. Follow directions on box for scones, adding cinnamon with the dry ingredients and the almonds with the butter.
  5. Blend scone mix and drop by spoonful over the jam mixture in an irregular pattern. Sprinkle top with 2 Tablespoons sugar.
  6. Bake until crust is browned and fruit is hot, 15-20 minutes.