Stew and dumplings recipe

I'd like to make stew and dumplings for tea tonight if anyone can help.

Make a cassarole. When it's cooked make scones, turn up the heat until the cassarole is bubbling. Starting from the outside edge, put spoonfuls of scone mixture over the top. Cook until they sound hollow when tapped.

I love the scone recipe but mine turn out like concrete so gave up!LOL!

Try these mashed spud dumplings:

1 c cold mashed potatoes
1/2 - 3/4 c flour
1 egg
salt and pepper (to taste)

Mix all the ingredients; until it forms a stiff dough. Roll out dough on a floured board (as thick or as thin as you like). Cut into about 2-inch squares. They're that simple.

To cook these dumplings you have a couple of choices:

1: Drop them into boiling salted water. Cover and simmer for about 10 minutes. Drain and serve with your favorite sauce as a main course.

2: Drop them into boiling stew or soup (approximately 2 quarts of stew or soup). Cover and simmer for 10 minutes. These are a great added bonus to any soup.

(Otherwise I prefer to add less flour so as to produce a sloppy mashed potato consistency and then drop spoonfuls into boiling water, soup or stew.)

2 c mashed spud (or roasted pumpkin mashed)
3 egg yolks
1.5 c unbleached flour
1/2 tsp salt
A pinch of freshly ground black pepper

Add the egg yolks to the mash and mix well.
Add the flour and mix well.
Bring salted water to the boil and then gently drop several tablespoonfuls of the dough mixture into the water. Be careful not to crowd the pot.
The dumplings will float to the surface when they're done.