Here is my recipe, in case you head out on your own camping adventure.
Mix together before leaving for camp, in a light-weight container with a lid:
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 tablespoon sugar
- Enough milk powder to make 1/3 cup (consult your dried milk instructions)
- 1 tablespoon baking powder
- Dash cinnamon
- Dash salt
- A handful or two of raisins, to your preference
- A handful of nuts, if desired (I used pine nuts)
- Toss well or stir, to mix
Take with you to camp:
- The mix, from above
- Butter, 1/4 cup (pre-cut into chunks is nice) and enough extra to grease the pan
- 2 eggs
- Water, enough to make 1/3 cup (or a little more)
- Cast-iron pan for placing over fire
Get your fire going and place a grate over the flame/coals. Grease your cast iron pan.
With your fingers, mix the butter into the flour mixture, until it forms the consistency of cornmeal. Beat the eggs and add, along with enough water to form a soft dough. Spoon into cast iron pan and spread evenly.
Place over fire and cook until tops are golden. What worked well for me was to cut the scones into quadrants and flip them, once the bottom had set and it started to be cake-like. This prevents the bottoms from getting too done and lets the top get golden. (Thanks, Amanda, for the suggestion!)
Enjoy with a cup of tea, made from hot water in your campfire kettle!
Special thanks to Amanda and Jason for braving the experiment!