Dutch Oven Scones

Dutch ovens can turn any camping meal into luxury in the bush! Here's how to eat well while away from your kitchen...

Prep Your Coals for Baking

Either get your fire going to create a good bed of coals, or light a pyramid of charcoal briquettes.
Tip: the self igniting briquettes are best so that you don't need fuel. (See pic)

Make Scones

Pre-bag in a sturdy zip-lock bag:

2 cups all-purpose flour
2 tablespoons granulated sugar
2.5 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon cayenne pepper
1/2 teaspoon of salt
Equivalent of 1 cup of milk (3 tablespoons of powdered milk)

In a separate, smaller zip-lock, add 1/2 of butter cut into small chunks. Last zip-lock: 1 cup of pre-shredded cheese.

Add the butter into the big zip-lock bag and mix (mush) the ingredients around. Then add 1 cup of water to the bag and keep mixing. Add the cheese and keep mixing. You can also mix in the dutch oven if that's easier for you.

Notes: You can use any of your favourite scone recipes! If you're out camping, use powdered milk and even powdered egg (both easy to find in grocery and camping stores). This reduced your weight and allows those ingredients to last almost forever.

Bake, Peek, Bake

Place coals under and on top of your Dutch oven.

Bake time will depend on the heat of the coals and the scone recipe.

Make sure to peek every 15 minutes or so (more frequently near the end) and rotate as necessary.

Done When Done

When the top looks golden and poking it feels firm (not mushy or liquidy), then remove from heat and allow it to cool slightly.
You can also cut through the centre to see if it's baked thoroughly.

Add butter, cheese, jam, eggs, berries...etc., and enjoy!