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:
- Put the flour into the lunch box
- Add the margarine and rub in until the flour has the texture of breadcrumbs
- Add the sugar
Pop the lid on the box, and pack the other ingredients separately.
- 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
- 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
- Light your fire.
- Wait for the embers to be hot, and the flames to die down.
- Add the milk and eggs to the mixture in the lunch box and mix it with your wooden spoon.
- Add the juice of the half lemon.
- Heat the oil in the pan over the fire until it is hot.
- Cook three or four scones at a time by dropping a tablespoon of mixture for each scone onto the hot pan.
- If you like sultanas in your scones, now is the time to add a sprinkle onto the scones surface.
- 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.
- Serve buttered or not, depending on how you like them.