This is interesting

[den]

I just realized the difference between scones, dumplings and damper is only in the way you cook them.

Scones: Take scone mix, make scones, bake until they look like scones
Dumplings: Take scone mix, roll into balls approx 2" across, boil in soup until the ball expands and is all puffy and dry inside.
Damper: Take scone mix, scoosh it into a rough loaf-shape, wrap in aluminium foil and bury in burning campfire ash until the inside is sort of bready and the outside is crusty.

Comments

[hobbitblue.livejournal.com]

No clue what damper is, but as dumplings involve suet and scones don't involve suet, they ain't the same thing. Well, not here they aren't, never sure about other places, I mean, the Yanks call scones biscuits and biscuits cookies so you never know where you are! lol

[dewhitton.livejournal.com]

Damper can be called "camp bread"

...Suet? Lard? Pig fat? You put FAT in your dumplings? That's disgusting! What's wrong with butter?

[hobbitblue.livejournal.com]

Suet is not lard, nor is it pig fat, I think its cow-based.. and if you make dumplings with butter, they are scones.. ::grin:: Isn't that where we came in? lol

[dewhitton.livejournal.com]

The OED says suet is the fat from around the kidneys of Certain Farm Animals. Butter fat I can handle, but fat fat... eurgh. I grill almost all my meat bacuase I can't handle the fat. i think there's something phobic going on there.

[hobbitblue.livejournal.com]

I'm not mad keen on fat on meat, not at all, but suet is different.. I can't believe you never had suet.. no suet dumplings? No suet pastry? Its stodgy and fattening and high in calories but it tastes wonderful and not at all icky, I promise. And if you put butter in, its scones so :p~~~~~~~~~~ ::giggle::