On a quiet afternoon, there’s nothing better than a couple of fresh, delicious Camp Oven Scones with Jam and Cream.
Today, we show you our recipe, and how we do it. The latest camp oven scones we made were done at Carawine Gorge, a beautiful place not far from Marble Bar in the Pilbara.
Camp oven scone ingredients
- 3 cups of self raising flour
- 80 grams of normal butter
- 1 cup of milk
Mixing the ingredients
- Rub the butter into the flour
- Add the milk and mix it into dough
- Knead gently until its nice and smooth
- Roll out the scones so they are nice and thin (roughly 15mm thick)
Making the camp oven scones
Once the mixture is made, create the scones. We normally roll it out into one big scone, around 30mm thick and then use a cup to cut the actual scones out. What ever is left over you can roll and squash again, and make one remaining scone. From there, put them in your camp oven.
We prefer to keep them in a cake tin to keep it separate from the meat that’s often been cooked in the camp oven.
Getting the heat right on the fire can take a bit of practice, and we have absolutely burnt our fair share of damper and scones. If this happens, just cut the burnt bits off and the rest is still delicious.
However, if you nail it, you’ll end up with scones that look like this.
Cut them up, serve them with jam and cream and you’ll have one of the tastiest snacks around. We’ll usually have a cup of tea or coffee with them, and make enough for everyone to share. Our kids absolutely love them (and then usually won’t touch their dinner!).
If you can cook it in your oven at home, you can do it in a camp oven over the fire. Its not nearly as easy, but it is doable and with a bit of practice you can make some pretty incredible meals in the middle of the bush. I’m convinced they always taste better when you are camping anyway, so you are onto a winner from the get go.
Keen on more camp cooking? We’ve got a whole post dedicated to various recipes that we enjoy doing.