BLUEBERRY SCONES IN A CAMPFIRE

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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

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.

Nutrition Facts : Calories 402.8, Fat 17.6, SaturatedFat 4.4, Cholesterol 1, Sodium 464, Carbohydrate 56, Fiber 1.7, Sugar 22.5, Protein 6.2

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