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Bread: Campfire Scones

Source of Recipe

unknown


List of Ingredients

1 c. flour
1/2 tsp. baking powder
1 heaping tsp. sugar
large pinch of salt
1 tsp. raisins (optional)
1 tsp. milk powder
2 tsp. margarine
1 or 2 eggs
water



Recipe

Mix dry ingredients together. Add margarine, mixing with fingers till the
consistency of coarse cornmeal. Beat the eggs and add. Then add just enough water to make a soft dough. Knead it on a floured plate just long enough to form a nice round circle, about 1/4" to 1/2" thick. If you've got an extra egg, beat it and brush it on the dough. Sprinkle some sugar on top. Then cut the dough into six or eight wedges. If baking over a campfire, place wedges in a lightly floured Teflon frying pan, cover with foil or a metal plate,
set on cleared ground and surround with coals. When golden brown, about 10
to 15 minutes, they're done. If using a camping oven, use a Teflon pan with
lid or a small baking sheet which can be covered. Same time. Serve with
honey or jam.

Variations: Substitute buttermilk, sourdough starter, or even heavy cream
for the milk powder. Add thinly sliced cheddar cheese to taste. Add other
dried fruits, slightly rehydrated. Strawberries and blueberries are great.
Substitute instant oatmeal for half the flour. Flavor with anise, dill or
cinnamon. If you happen to have a mashed potatoes, use them for half the
flour.