BLUEBERRY SCONES IN A CAMPFIRE

Blueberry Scones in a Campfire image

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.

Provided by Steph_40135

Categories Scones

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 13

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Ingredients

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
flour
3 tablespoons cold water

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.