Slice the plums, peel the oranges and slice into pieces, saving 6 pieces for the topping. Preheat the oven to 180℃ / 350℉, fan oven.
420 g plums, 2 blood oranges
Place the fruit into a large ceramic dish, and sprinkle over the sugar and cinnamon.
30 g light muscovado sugar, 1 tsp cinnamon
Make the cobbler topping: first place the flour, salt and baking powder in a bowl.
200 g self-raising flour, a pinch of salt, 1 tsp baking powder
Rub in the butter, then stir in the sugar.
30 g unsalted butter, 30 g light muscovado sugar
Make a dip in the centre and add the milk. Stir until it comes together as a soft dough.
100 ml semi-skimmed milk
Place the dough on a board lightly floured and knead it for a minute. Then split into six equal pieces and form round scones shapes, flattened on top.
Place the six cobbles on top of the fruit mixture in the dish, and top each one with a slice of blood orange. Brush the cobbles with a little milk.
Bake at 180℃ / 350℉ (fan) for 30 minutes, until golden on top.