Scones

Ingredients:

3 cups of self raising flour3 tablespoons of butter

1/2 teaspoon of salt1 cup of milk

Method:

Place flour and salt in a bowl, stir together. Rub the butter in with your fingertips until it is completely spread through the flour. Make a well in the centre and stir in the milk (use extra if needed) to make a firm pliable dough. Make dough into a ball and gently press to about 25 mm - 35 mm thick. Cut the dough into circles using a scone cutter or small glass (dip in flour to stop the dough sticking) and place on a trivet in the camp oven. Baste the top of the dough with milk.

Place the hot lid on the oven and the oven on a bed of warm coals (do not overheat the base) and check after approximately 10 - 15 minutes.

When ready the scones should be raised and golden on top. Insert a knife blade between the centre scones, if it comes out clean they are ready. If the knife has any dough on it replace the lid and cook for a little longer.