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lovely toasted even a couple of days later

Well, hi there!  I’ve just come back to my normal routine after a camping trip and a pretty lengthy hiatus from blogging, which I really can’t blame on either camping or Christmas – let’s just say I took a break, but I’m glad to be back 🙂

cut dough into squares and cook 4 or 5 at a time

If you’re interested in what I’ve been up to over the last month or so food wise, I’ve been still posting regularly on Instagram, under the same name, but you can also just click on the link in the left column…

turn scones to brown the other side

So, to scones!  As you can see, the pics here are from two batches – one with currants I made at home, and one plain I made while camping, but both were made in the same pan.  You might think that making scones while camping is a bit much, but they are incredibly easy, with just three main ingredients – SR flour, milk and cream.  I have instructions below for making these camping, including for if you don’t have refrigeration.

cool scones on a rack if not eating immediately

These don’t rise quite as high as a traditional scone, but are still absolutely delicious with butter and/or jam, and are actually rather nice toasted the next day, or even the day after…and for my camping gal pals, I promise to cook for you all next time 🙂

camping with scones with apricot jam

Pan Scones

  • 450g (3 cups) self raising flour
  • 250ml full cream milk (or 225 ml water and 30g powdered milk added to the dry ingredients)
  • 250ml heavy cream (35% milk fat)
  • pinch salt
  • 1/2 to 1 cup currants or sultanas, or 1/2 cup choc chips or dried cranberries (optional)

Measure flour into a large bowl and add salt.  Stir in currants, choc chips or other additions.  Make a well in the centre and add milk and cream.  Stir with a fork until mostly combined.  Tip out onto a flat surface, pat into a rough square 2-3 cm thick, and cut into about 12 scones.  Alternatively, use a floured 1/3 cup measure to scoop the dough and pat level before tipping out.

If I’m taking these camping, I measure the flour, salt and additions and put in a zip lock bag, adding the milk and cream when ready to cook.  Note that you can buy tetrapaks of cream if you are making these away from refrigeration, and also use powdered milk.

Heat an electric frying pan to moderate heat (I use level 7 of 10), and add the dough, spaced apart – you will need to cook in 2-3 batches.  Cover with a lid and cook for 6 minutes before turning and cooking for another 6.  Mine are done perfectly at this point, but if you’re not sure then sacrifice one to check the middle.  Serve with butter and jam.

Makes approximately 12

One year ago: My favourite muesli

For the other side of the world

Six months ago: Winter salad

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