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.
Cut the butter into small cubes, and add it to the flour mixture. Rub the butter pieces between your thumb and forefinger, so that they become like little fine sheets of butter. This encourages the dough to lift. 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.
Once the butter has been rubbed in, 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 gently into a ball, and flour a clean, dry surface with tapioca flour. Place the dough onto the surface, and gently create a rectangle of dough, about 3 centrimetres thick. Keep moving the dough and making sure it isn’t sticking. Add tapioca flour whenever necessary.
Now it’s time to preheat the oven to 200 degrees Celsius, or 392 Fahrenheit.
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.
Once the scones are in the fridge, de-hull your strawberries and place them in a large bowl. I like to leave some whole and chop the others for a bit of textural interest. Sprinkle the sugar and salt into the bowl and massage it in. The berries should start releasing juices straight away. After a couple of minutes, add the lemon juice and orange blossom water. Orange blossom is entirely optional – you could also use rosewater, vanilla, or just leave them plain. Stir to combine before adding the cornflour, tossing again until everything is incorporated.
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.
Give the topping a sprinkle of crunchy sugar, and place the tray in the oven. It’s good practice to put a large baking tray underneath oven cooked fruit – they have a tendency to become juicy and run all over your oven floor. Cook the cobbler for 10 minutes at 200, before reducing the heat to 180 Celsius (356 Fahrenheiand cooking for an additional 20 or so minutes.
You can serve warm or cool - the juice will firm up as it cools. Don’t serve immediately as cooked fruit can be scalding hot. You can serve the cobbler with the remainder of the cream (ideally whipped with a tiny bit of icing sugaor vanilla ice cream.