Discussion
Was out of suet for dumplings so made one of these for the first time in ages yesterday (sorry no pics) Made a stew (in this case pheasant in red wine) increased oven temperature to 200c and put scones on top for 10-15 minutes whilst the veg cooked
What struck me is how simple and quick they are to do.They sidestep the debate on whether a pie should have a top and bottom and no need fo spuds unless wanted.
175g SR flour
tsp salt
tsp mustard powder
50g butter cubed rubbed into flour
pepper thyme
75g milk
rolled out as a rough dough 1cm thick and small round cutter to make small scones and arrange on the top of the stew. Milk or eggwash over top
Can be made into sweet dish with sweetened scones over stewed or tinned fruit
What struck me is how simple and quick they are to do.They sidestep the debate on whether a pie should have a top and bottom and no need fo spuds unless wanted.
175g SR flour
tsp salt
tsp mustard powder
50g butter cubed rubbed into flour
pepper thyme
75g milk
rolled out as a rough dough 1cm thick and small round cutter to make small scones and arrange on the top of the stew. Milk or eggwash over top
Can be made into sweet dish with sweetened scones over stewed or tinned fruit
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