Kampervan - make as for scones but leave out the sugar. They're great on top of an oven baked casserole rather than a pastry topping to make it a pie.

Scones:
4ounces butter straight from the fridge.
8ounces self raising flour or plain with 2 teaspoons of baking powder.
A negg.
1/4 pint milk - a great way of using up milk that is 'on the turn' but not yet lumpy. Traditionally it's buttermilk.*
Pinch of salt.

Cut the butter in to small chunks and rub into the salt and flour to make a breadcrumby mix. Beat the milk and egg together and add to mix to make a soft dough. Roll out to about 1 1/4 inches thick and cut into large rounds. Bake at 190C until golden brown. You can add 2oz of strong grated cheese to the mix if you wish. You can also glaze the tops with beaten egg and sprinkle with grated cheese if you wish. The glaze keeps the cheese on.

In the dim distant past, I used to make a 'cobbler' with a pound of minced meat (didn't matter what variety), a small tin of vegetable soup and scone mix topping. Fry the mince, add the soup, put in a casserole dish and cover with scone mix. The soup soaks into the scone during cooking and the meat remains juicy. Must try it again one day soon...

*buttermilk - what's left over after the butter has been churned. It can allegedly be reproduced by adding 1 tablespoon of white vinegar, lemon juice or cider vinegar to 1 cup of milk and leave for 10 minutes before using.

LTS