Prep 15 mins
Cook 15 mins
From "The Back-Country Kitchen." It's easier to cook the scones in the fire than on your campstove. If your skillet has a loose-fitting lid, wrap the entire skillet/lid tightly in foil; the foil will hold the skillet and lid together, and will also make skillet clean-up easier. You also use two small baking pans that are the same size as each other; wrap in foil as described, or clamp together with four of those metal "binder clips" sold at office supply stores. Smaller "disposable" foil pans work for this also; clamp together or cover with foil.
- 1 cup all-purpose flour
- 1⁄4 cup shortening, at room temp
- 3 tablespoons sugar
- 2 tablespoons nonfat dry milk powder
- 2 teaspoons baking powder
- 2 teaspoons Butter Buds or 2 teaspoons Molly McButter
- 1⁄4 teaspoon salt
- 4 teaspoons sugar
- 1⁄2 teaspoon cinnamon
- 1⁄3 cup blueberries
- clarified butter
- 3 tablespoons cold water
- Fit food processor with steel blade.
- Add flour, sugar, dry milk, baking powder, butter buds and salts; Pulse three or four times to blend ingredients.
- Add shortening; pulse five or six times until shortening is "cut in" to dry ingredients; mixture will resemble cornmeal consistency.
- Divide mixture into two batches and store in plastic bag in fridge until your trip.
- Place in small plastic bag and seal with a twist-tie: 4 tsp sugar and 1/2 tsp cinnamon.
- Combine in pint plastic zipper bag: 1/3 cup dried blueberries, half the scone recipe (about 7/8 cup) and the small sealed bag with cinnamon sugar.
- Carry separately: clarified butter for greasing the pan and a little flour for dusting skillet and forming scones.
- Butter the inside of a pan. Sprinkle 1 tsp flour inside the pan; shake to distribute.
- In a medium bowl, combine 3 TBSP water with the blueberry scone mix; stir with fork just until moistened (If it seems dry, add a few drops of cold water to the mix) Don't use too much water or stir longer than necessary; the scones will be tough).
- Flour your hands and form dough into flat, round biscuits, shaped to fit snugly in a single layer in your pan. Place the scones in the prepared pan. Cover with the lid or the piece of foil (as directed above).
- Cook the scones over a bed of coals, not a blazing fire Push a fairly thin bed of coals off to the side of the fire (this will cool the coals down slightly, so you won't be as likely to burn the scones).
- Place the clamped-together or wrapped pan on top of the small bed of coals.
- Shovel some more coals on top of the pan.
- Let it cook for 15 minutes, then remove the pan from the coals. Open the pan carefully to prevent ashes from getting into the pan.
- If the scones aren't done, re-seal and return the pan to the fire for a few minutes.
- Cool slightly and sprinkle with cinnamon -sugar mixture before serving.