Line a large baking tray with baking paper and set aside. In a large bowl, combine the flours, baking powder and sugar. Stir them well to combine.

Add the butter pieces to the flour and rub the flour into the mixture. Keep going until the mixture looks a little sandy. There should be no huge chunks of butter, but it shouldn’t be entirely gone. Little sheets are what we’re after. If it’s summer and your butter starts melting, just pop the mixture in the fridge for 5-10 minutes.

Add the whisked egg, and use a spoon to gently incorporate it.

Add the cream, 1/4 cup at a time. Gently push the mixture around the combine, without being too rough or flattening in the pieces of butter. The dough should be shaggy, but all the loose bits of flour should be wet or attached to the main ball of dough. You might not need the last tablespoon of cream, but see how you go.

Gather the dough into a ball in the bowl and cover. Place in the fridge for 15-20 minutes to firm up.

Flour a clean, dry surface with tapioca flour. Place the chilled dough onto the surface, and use a rolling pin to create a rectangle of dough, about 3 centimetres thick. Keep moving the dough and making sure it isn’t sticking. Add tapioca flour whenever necessary.

Use your scone cutter to cut out the cobbler bits, flouring it liberally and whenever necessary. Place the cut scones onto the lined baking tray, and continue until you have used all the dough. Depending on the size of your cutter, you should have 18-24 little scone bits. I like to place them in the freezer for a little while to set the butter and encourage lift in the oven, but the fridge is fine too.

Transfer the berries and all their juices to the baking dish, and smooth them out as best you can. Remove the scones from the fridge/freezer, and give each a brush of well whisked egg wash before arranging in the tray. Arrange them close together – a tight knit pattern encourages them to expand upwards in the oven, rather than outwards.