Plum and raspberry cobbler

1.Preheat oven to 200°C (180°C fan-forced). Lightly grease a 1.5-litre (6-cup) ovenproof dish. Combine raspberries, plums, sugar, flour and juice in a large bowl. Place mixture in prepared dish. Bake for 15 minutes.

2.Meanwhile, make scone dough following packet directions, adding cinnamon to flour mixture. Bring dough together in bowl to form a ball. Turn out onto a lightly floured work surface. Press dough out to 2cm thick. Using a 5cm round pastry cutter, cut dough into 15 rounds.

3.Top raspberry mixture with scones. Bake for 20 minutes or until scones are brown and fruit is bubbling. Remove from oven. Stand for 5 minutes. Dust with icing sugar. Serve with custard.