This recipe provides the wrapping or covering for many pies, both sweet and savoury. Follow individual recipe instructions for methods of use and baking. See notes at the bottom of recipe for more ideas. This recipe makes enough to cover a large pie dish for serving 4-6 or to cut out 6 individual large scones.
Use half self-raising wholemeal flour and half self-raising white flour. * Replace the milk with 100 g (3 1/2 oz) plain low-fat yogurt. * For herbed scone pastry, add 2 tbsp each chopped fresh chives and parsley and 1 tbsp chopped fresh thyme before mixing in the milk or yogurt. * For cheese scone pastry, add 25 g (scant 1 oz) finely grated Parmesan or Cheddar cheese.
Can you please advise me on the temperature that the scone pastry is baked - 22 Jun 2009
great recipe, some much easier then doing any sort of pastry for a pie. I just had gas at 170 for 25 minutes. husband loved it - 29 Jun 2012