Scones are one of the simplest forms of baking that you can make while camping. Even gold miners during the 19th century used to make scones and dampers in a frying pan, and with modern Teflon sheets we can now make them on a wood burner as well.
These are wonderful for breakfast or lunch. They can be eaten hot or cold, sweet or savoury. Of course they are slightly denser than their oven baked cousins but no less delicious. The mix can also be wrapped around sticks and baked over hot coals as damper – the middle hole stuffed with butter and jam, eaten dripping down your chin.
Serves 4 / Makes 10 scones
- 3 cups flour
- 4 tsp baking powder
- 4 tbsp whole milk powder
- 1 tbsp sugar (omit for savoury scones)
- 100g butter, grated
- 3 tbsp extra flour
- butter or oil for pan
Mix together the first four ingredients, then rub in the grated butter. Pack in one bag, then pack the extra flour and butter or oil separately.
Add 1 cup cold water to the dry ingredients and mix until just combined.
Lightly flour a clean bench (or a plate!) and flatten to about 2.5 cm thick.
Cut into 10 even pieces.
Fry over a medium heat for 1–2 minutes, lower the heat and cook covered for 5 minutes, then flip and cook a further 5 minutes.
The scones will continue to cook off the heat, but the exact cooking times will vary depending on the thickness of the dough and the pan heat. Longer and slower is better, and watch that they don’t catch (you can gently part one to check whether it is cooked and not still doughy inside).
• Add sultanas to the dry ingredients
• Add chopped dates and grated crystallised ginger • Grated cheese can replace some of the butter (omit the sugar) • Dried herbs (omit the sugar) make a great savoury scone that can be eaten cold filled with sliced cheese and chutney
TOPPINGS: Butter, jam, honey, golden syrup, cheese, ham.