Scones, a decidedly international treat, are a quick bread that is often lightly sweetened and served with tea or coffee. They can be wedge shaped or round. Our version is cooked in a Dutch oven and yields a large round biscuit that can easily be dished up or cut into individual servings. Keeping the butter in the dough cold is important to a successful result. And the result is a scrumptious treat for the morning gourmet outdoor experience.
YIELD: 4-6 servings
HOME PREP: 5 minutes
SITE PREP: 10 minutes
GADGET CHECKLIST: Dutch oven, spatula
INGREDIENTS: 1 ¾ cup flour
1 tablespoons sugar
2¼ teaspoon baking powder
½ teaspoon salt
¼ cup cold butter, cubed
2 eggs
1/3 cup heavy cream
Turbinate sugar
AT HOME: Mix all dry ingredients with butter and place in a large resealable bag. Measure out cream and place in separate resealable bag. Eggs will be added at the campsite. Mark “add 2 eggs” to the exterior of the small bag containing cream and label the larger bag “scones”. Store in the refrigerator until ready for transport to the campsite
AT THE CAMPSITE: Warm a Dutch oven. Add the contents of the liquid bag into the dry bag. Add 2 eggs and any other flavor to the dough. Knead the bag until contents are combined. Use caution not to over mix the batter, only kneading enough to get the dry ingredients moist. Place dough into a well oiled Dutch oven. Dust tops of the scones with turbinate or coarse sugar. Cover and cook until scones are fluffy and cooked through. Serve hot with butter.
CHEF'S NOTES: Resealable bags are a great way to store, transport and serve food at the campsite. Clean up is easy and contained. Keep the scone dough cold. This makes the scone flaky and fluffy. Additions to scones can include nuts like pecans, fruit, or spices such as cinnamon or nutmeg.

Recipe by: the grasshaven team

Remember Better•Living•Is•Surprisingly•Simple™ in the outdoors.
Scones • Enjoy

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