BLUEBERRY SCONES IN A CAMPFIRE

Steps:

• 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.