Blueberry Scones In A Campfire Recipes

BLUEBERRY SCONES IN A CAMPFIRE

Steps:

• Fit food processor with steel blade.
• Add flour, sugar, dry milk, baking powder, butter buds and salts; Pulse three or four times to blend ingredients.
• Add shortening; pulse five or six times until shortening is "cut in" to dry ingredients; mixture will resemble cornmeal consistency.
• Divide mixture into two batches and store in plastic bag in fridge until your trip.
• Place in small plastic bag and seal with a twist-tie: 4 tsp sugar and 1/2 tsp cinnamon.
• Combine in pint plastic zipper bag: 1/3 cup dried blueberries, half the scone recipe (about 7/8 cup) and the small sealed bag with cinnamon sugar.
• Carry separately: clarified butter for greasing the pan and a little flour for dusting skillet and forming scones.
• Butter the inside of a pan. Sprinkle 1 tsp flour inside the pan; shake to distribute.
• In a medium bowl, combine 3 TBSP water with the blueberry scone mix; stir with fork just until moistened (If it seems dry, add a few drops of cold water to the mix) Don't use too much water or stir longer than necessary; the scones will be tough).
• Flour your hands and form dough into flat, round biscuits, shaped to fit snugly in a single layer in your pan. Place the scones in the prepared pan. Cover with the lid or the piece of foil (as directed above).
• Cook the scones over a bed of coals, not a blazing fire Push a fairly thin bed of coals off to the side of the fire (this will cool the coals down slightly, so you won't be as likely to burn the scones).
• Place the clamped-together or wrapped pan on top of the small bed of coals.
• Shovel some more coals on top of the pan.
• Let it cook for 15 minutes, then remove the pan from the coals. Open the pan carefully to prevent ashes from getting into the pan.
• If the scones aren't done, re-seal and return the pan to the fire for a few minutes.
• Cool slightly and sprinkle with cinnamon -sugar mixture before serving.

BLUEBERRY SCONES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut butter into mixture of flour, sugar, baking powder, and salt. Add blueberries and toss to mix.
• In separate bowl beat together cream and egg, and slowly pour into dry ingredients, stirring with rubber scraper until dough forms. Knead just until it comes together, 3 or 4 times. Don't overhandle.
• Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut into 6 wedges.
• Bake on ungreased sheet about 20 minutes at 375 degrees F (190 degrees C). Serve warm!!

FROZEN BLUEBERRY SCONES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place flour, 1/2 cup sugar, baking powder, baking soda, and salt into a food processor. Pulse to combine. Add frozen butter and process until a fine crumb results and no hunks of butter are left.
• Transfer into the bowl of an electric stand mixer or a bowl for hand mixing. Add sour cream and egg. Set mixer on medium speed and blend until crumbs clump up and start to pull away from the sides of the bowl. Add blueberries and mix to combine.
• Take 1/2 of the dough and place on a floured surface. Shape with your hands, pushing blueberries in if they fall out, into a 1/2-inch thick disc, about 8 inches in diameter. Cut into 8 triangles and transfer to a baking sheet. Repeat with remaining dough. Sprinkle a pinch of sugar on each scone.
• Bake in the preheated oven until the tops start to turn golden, 17 to 22 minutes.