These outback damper scones are cheap and easy to make while camping out bush.
Make sure don’t forget your butter, and add jam for that extra sweet taste, if you’re feeling devilish you can finish it off with a dollop of cream.
This recipe was submitted by Wendy Jones, I moved to Australia from the UK 14 years ago with my husband and son, We love Camping, 4 wheel driving and camp oven cooking.
Let’s cook some Outback Damper Scones!
Outback Damper SconesCourse: Camp Oven Damper Recipes, Camp Oven RecipesCuisine: AustralianDifficulty: Medium
Top and bottom Heat
3 cups of self-raising flour
pinch of salt
80 grams of chilled butter
3/4 cup of water
1/4 cup of currants
- Combine the flour and butter in a bowl and mix with your fingertips to resemble fine breadcrumbs.
- Slowly add half of the water and all of the currants to the dry mixture and combine, slowly add the rest of the water and make into a dough.
- Tip: Add more flour if you have made it to wet.
- Turn the dough out onto a floured board and knead quickly into a round shape.
- Cut into seven equal size pieces, and dust with flour and roll into balls.
- To prepare the camp oven place trivet into the camp oven and place a piece of greaseproof paper to cover the top of the trivet, and dust with flour.
- Put your scones onto the paper and place the lid onto the camp oven.
- Put camp oven onto a griddle or wire rack onto your fire pit over medium heat for about 20 minutes.
- After this time check by pushing a skewer down the centre of the scone to see if they’re cooked, if the skewer is clean good dinner is served, if not approx 10 more minutes should finish them off, but check if done to your liking!
- You don’t want the burn them. Enjoy