Scones

I can't believe this is my first scone post of the trip, although I did do the Choc chip damper. These ones are inspired by my Mum & the recipe comes from the lovely ladies at 4 Ingredients. The only thing I changed was using diet lemonade & halving the recipe. So very simple with just 3 ingredients, Self Raising Flour, Cream & Lemonade. Check out the recipe here.

To cook these in the camp oven is pretty simple a few pointers below- 

- start your fire at least an hour before you want to bake them

- don't over mix/knead the scones

- if you don't have a scone cutter just cut your scone mix into equal pieces with a floured knife 

- preheat your oven for about 5 minutes over the fire

- digging a hole to put your camp oven while baking really helps to regulate the heat 

- once your scones go in check the temperature after about 10 minutes & adjust if necessary

- once cooked allow the scones to rest for 5 minutes before devouring with jam & cream

- if you don't have a whisk to thicken the cream for serving while camping, place the cream in an airtight/watertight container (Lock n Lock work great) with 2 small stones/pebbles (cleaned), shake for about 3-5 minutes & your cream will thicken, be careful you don't turn it into butter by going to far!

I used Plain Flour & Baking powder in place of SR Flour

Place all ingredients in a bowl

Mix with a butter knife, don't over mix

Turn out on to a floured cutting board

Knead very gently into shape

Cut scone mix with a floured knife into equal portions 

Place on a baking tray

Into the camp oven on a trivet

Check after 10 minutes, we needed to add more heat as we like crunchy topped scones

Perfect

Light & fluffy

So soft on the inside

Yum, now that's awesome camp oven baking.