Blueberry Scones in a Campfire

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READY IN: 30mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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