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.
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- 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
- 1Fit food processor with steel blade.
- 2Add flour, sugar, dry milk, baking powder, butter buds and salts; Pulse three or four times to blend ingredients.
- 3Add shortening; pulse five or six times until shortening is "cut in" to dry ingredients; mixture will resemble cornmeal consistency.
- 4Divide mixture into two batches and store in plastic bag in fridge until your trip.
- 5Place in small plastic bag and seal with a twist-tie: 4 tsp sugar and 1/2 tsp cinnamon.
- 6Combine 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.
- 7Carry separately: clarified butter for greasing the pan and a little flour for dusting skillet and forming scones.
- 8Butter the inside of a pan. Sprinkle 1 tsp flour inside the pan; shake to distribute.
- 9In 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).
- 10Flour 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).
- 11Cook 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).
- 12Place the clamped-together or wrapped pan on top of the small bed of coals.
- 13Shovel some more coals on top of the pan.
- 14Let it cook for 15 minutes, then remove the pan from the coals. Open the pan carefully to prevent ashes from getting into the pan.
- 15If the scones aren't done, re-seal and return the pan to the fire for a few minutes.
- 16Cool slightly and sprinkle with cinnamon -sugar mixture before serving.
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Nutritional Facts for Blueberry Scones in a Campfire
Serving Size: 1 (87 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 402.7
- Calories from Fat 158
- Total Fat 17.5 g
- Saturated Fat 4.3 g
- Cholesterol 1.0 mg
- Sodium 463.9 mg
- Total Carbohydrate 55.9 g
- Dietary Fiber 1.7 g
- Sugars 22.5 g
- Protein 6.2 g
The following items or measurements are not included: