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

Camp Cooking: Breakfast Recipes

Starting the day in the outdoors with a great breakfast is fun, heartwarming and necessary to have the energy to make it through the day.  Below are some great recipes for classic camping breakfasks.

 
Remember: Try all recipes at home before taking them camping

Cornmeal Buttermilk Pancakes (Serves 6)
Make this batter at home; pour it into a leak proof container and store it in your cooler (with ice) until you’re ready to use it.

Ingredients
• 1 1/4 cups unbleached, all-purpose flour
• 3 tablespoons sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup cornmeal
• 2 eggs
• 1 1/2 cups buttermilk
• 2 tablespoons safflower oil

Instructions
At Home:
1. Sift flour, sugar, baking soda and salt into a bowl; stir in cornmeal. In another bowl, whisk together eggs, buttermilk and oil.

2. Pour buttermilk mixture into dry ingredients and whisk them together until just blended. Do not over mix.

At the Campsite:
3. Heat a large griddle or skillet over medium heat until a few drops of cold water dance when sprinkled on surface.

4. Drop 2 tablespoons of batter onto hot griddle or skillet and use back of spoon to spread batter into a round shape. Fill skillet with pancakes; cook them until tops are covered with bubbles and undersides are golden, 1 to 2 minutes. Flip pancakes and cook on second side until lightly browned, about 1 minute more.

5. Serve immediately

Egg-in-a-Nest (Serves 1)

Ingredients
• 1 slice sourdough bread
• 1 tablespoon butter or olive oil
• 1 egg
• Salt and pepper to taste

Instructions
At the Campsite:
1. Cut a 1- to 2-inch hole in center of bread.

2. Heat butter or oil in a nonstick skillet at medium heat. Add slice of bread and cook until lightly browned on one side. Flip bread and break egg into the hole. Cover pan and cook until egg white is set and yolk is cooked to meet your taste, about 4 minutes. Sprinkle with salt and pepper.

3. Serve immediately.

Easy Low-fat French Toast (Serves 4)

Ingredients
• 1 egg
• 1/2 cup skim milk
• 1 tablespoon water
• 1/4 teaspoon nutmeg (optional)
• 8 1/2-inch slices French bread
• 1/4 cup maple syrup
• 2 tablespoons powdered sugar

Instructions
At the Campsite:
1. Place the egg, milk and water in a large, shallow dish. Add nutmeg if desired and whisk to combine.

2. Place the bread slices in the egg mixture to coat 1 side; immediately turn the bread.

3. Warm the syrup in a small saucepan, if you like.

4. Heat a nonstick griddle or skillet over medium heat. Brown both sides of the bread slices on the griddle or in the skillet. Sprinkle with powdered sugar and serve with the warm syrup

Bill's Burrito Breakfast

Ingredients
• Flour tortillas
• Browned sausage or Brats
• Shredded potatoes
• 1 T. fish coating mix
• Eggs (2 eggs per person serving)
• Onions and green pepper (opt)

Instructions
At the Campsite:
1. Cook brats on the campfire or brown sausage in skillet over campfire with diced onion.

2. Shred a potato (or two) and mix with fish coating mix.

3. When sausage is no longer pink, add the potatoes.

4. When potatoes are browned, drop on top whole eggs (or beat them and pour over top).

5. Serve rolled up in a flour tortilla. Can be topped with shredded cheese.

Tags: breakfast, dutch oven