Ingredients (makes enough scones for 6)

• 200g self raising flour
• 20g margarine
• 100g sugar
• 2 eggs
• 175ml milk
• 2 handfuls of sultanas (optional)
• Half a lemon
• Oil for cooking

When I am packing these ingredients to take to the woods, I choose a large packed lunch box that will also act as a mixing bowl when I am making the dropped scones.  Then:

1. Put the flour into the lunch box
2. Add the margarine and rub in until the flour has the texture of breadcrumbs
3. Add the sugar

Pop the lid on the box, and pack the other ingredients separately.

Kit list

• Lunch box with flour mix
• The rest of the ingredients (eggs, milk, sultanas, lemon and oil)
• Margarine/butter if you want to butter your dropped scones
• Wooden spoon
• Spatula
• Tablespoon measure
• Frying pan / griddle
• Tripod or some method of holding the pan / griddle over the flames
• At least one plate, and a knife if you want to butter your scones
• Matches / lighter
• Natural firelighters / tinder
• Dry kindling if there is not a supply where you are going
• Recipes or instructions

I like to laminate any instructions or recipes I use so that I can carry them up to the woods and keep them handy without getting them wet or muddy.

When you are outdoors ready to cook

1. Light your fire.
2. Wait for the embers to be hot, and the flames to die down.
3. Add the milk and eggs to the mixture in the lunch box and mix it with your wooden spoon.
   

   
4. Add the juice of the half lemon.
5. Heat the oil in the pan over the fire until it is hot.
6. Cook three or four scones at a time by dropping a tablespoon of mixture for each scone onto the hot pan.
   

   
7. If you like sultanas in your scones, now is the time to add a sprinkle onto the scones surface.
8. As the scones cook, bubbles will appear in the mixture.  When the scone looks firm and is brown underneath, flip with your spatula, and brown the other side.
   

   
9. Serve buttered or not, depending on how you like them.