I go with scone mixture, Malcolm. However if you consult the Wiki- Oracle, and more important - if you Believe the Wiki-oracle - you'll find it can be made with dumplings as well. It's actually got quite an interesting history our cobbler. Did you know that there are several variations on the recipe in the USA, where it originated among the British colonials? They have some wonderful names like slump, grump, dump, buckle and sonker (the cobblers, not the Colonials). Can I expect to find cobblers on the menu in France?