There is nothing like the smell of fresh baked bread in the morning, especially when you’re camping.  Below is a Coleman Oven tested recipe for breakfast scones.  The scone (rhymes with Joan) is a small British Quick Bread or Cake, if the recipe includes sugar, of Scottish origin. Whether you call it Bread or Cake, serve it with butter, jam, jelly or honey it will be a true camping hit that you will want to prefect and repeat during each camping experience.

Breakfast Scones
2 cups whole wheat or white flour or a combination
1/4 cup buttermilk powder
2 tablespoons dry egg
2 tablespoons sugar
1 tablespoon baking powder (3 teaspoons)
1/2 teaspoon salt
1/3 cup shortening
2/3 cup fresh water
1 tablespoon sugar, for sprinkling

In your favorite large mixing bowl combine the flour, buttermilk powder, dry egg, sugar, baking powder and salt.  Use a fork or your hands to cut in the shortening as you would for biscuits.  Be careful not to over mix your dough.  The texture should be crumbly and the in chunks approximately the size of peas or dried beans. 

Pour the fresh water into the dry ingredients and stir the mixture with a fork until it is soft.  Scatter a little extra flour about the dough and form it into a cohesive ball.  Knead the dough in the bowl about 8 or 10 times.  Be careful not to over mix.

Lightly oil a 9-inch round cake pan.  Place the dough into the pan and pat it into a large circle about 1/2-inch thick.  Use a pizza cutter or knife to cut the circle into 8 pie shaped wedges.  Sprinkle the sugar on top if desired.

Bake at 425° for about 15 to 20 minutes.  The scones will be well-rising and golden brown.  They are best served hot with butter, jam, jelly or honey.  I prefer them with orange marmalade.  In addition to breakfast, scones are excellent with afternoon tea or coffee for a snack.  This recipe serves 8.

Scone Variations:

• Apple Scones:  Chop 1/2-cup of dried apples into small bits.  Soak in hot water to re-hydrate for about 30 minutes.  Drain well.  Stir the apples into the dough along with 1-teaspoon of cinnamon and a dash of nutmeg.  Proceed as directed.
• Blueberry Scones:  Increase the sugar to 1/3-cup.  Add 1/2-cup dried blueberries.  Proceed as directed.
• Orange Cranberry Scones:  Increase the sugar to 1/4 or 1/3-cup.  Add 1/2-cup dry cranberries and 1-tablespoon of grated orange peel to the dough.  Proceed as directed.
• Cinnamon Nut Scones:  Add 1/3-cup finely chopped walnuts and 1 teaspoon of cinnamon.  Proceed as directed.
• Raisin Scones:  Add 1/2-cup plumped raisins and 1 teaspoon of cinnamon.  Proceed as directed.  (To plump the raisins, soak them in hot tap water for a few minutes, and then squeeze to drain well).
   

Tags: breakfast, camping recipe