Blueberry Scones In A Campfire Recipes

BLUEBERRY SCONES

Steps:

• In a bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. In a bowl, whisk eggs and 3/4 cup milk; add to dry ingredients just until moistened. Turn onto a lightly floured surface; gently knead in the blueberries., Divide the dough in half. Pat each portion into an 8-in. circle; cut each into 8 wedges. Place on greased baking sheets. Brush with remaining milk. Bake at 375° for 15-20 minutes or until tops are golden brown. Serve warm.

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!!

BLUEBERRY SCONES

Steps:

• Heat oven to 200C/180C fan/ gas 6 and line a baking tray with parchment. To make the scones, put the flour, baking powder, sugar and lemon zest in a large bowl and mix together to combine. Add the butter and use your fingers to rub into the flour until the mixture resembles coarse breadcrumbs (don't rub too thoroughly; some larger lumps are preferable). Add the blueberries and toss together.
• In a small jug, mix together the cream, vanilla and eggs, and pour into the mixture. Use a cutlery knife to stir together until the mixture starts to form a dough. Tip onto the work surface and use your hands to gently knead until the dough just comes together. Lightly flour your work surface and flatten the dough into a disc about 2.5cm thick. Use a sharp knife to cut it into eight triangles.
• Transfer the scones to the prepared baking tray. Beat the remaining egg, then lightly brush it over the top of each scone. Bake in the oven for about 20-25 mins or until deep golden brown. Will keep for up to 3 days in an airtight container.

BLUEBERRY SCONES

Steps:

• Preheat the oven to 425 degrees. In a small bowl, toss the blueberries with 1 tablespoon of flour and the cinnamon. Set aside.
• In a large bowl, combine the 2 2/3 cups flour, all but 1 tablespoon of the sugar, the baking powder and the salt and mix well. Using a pastry cutter, cut the well-chilled butter into the dry ingredients, working quickly, until the mixture resembles coarse meal. Beat the egg with 1/2 cup of the milk and, using a fork, combine this mixture with the flour and butter mixture.
• Divide the dough into 2 balls. Lightly flour a work surface and roll each ball into a 7-inch circle. Sprinkle the blueberries across 1 circle. Top with the second circle and use your hands to carefully mesh the circles together. Pat or lightly roll the dough out until the circle is about 12 inches across. (Don't mush the berries.)
• Cut the circle into 10 wedges. Brush the tops of the scones with the remaining milk, dust with the remaining sugar and transfer to 1 or more ungreased baking sheets, leaving an inch between each scone. Bake 12 to 15 minutes. Cool on a wire rack.

BLUEBERRY SCONES

Steps:

• Preheat oven to 400 degrees. Sift flour, sugar, baking powder, and salt into a large bowl. Using a pastry cutter or your fingers, cut in butter until largest pieces are the size of peas. Stir in blueberries and lemon zest.
• In a small bowl, whisk together cream and eggs. Make a well in center of flour mixture. Add cream mixture; stir lightly with a fork just until dough comes together.
• Turn dough out onto a lightly floured surface and knead a few times to bring together. Pat into a 6-inch square, about 1 1/2 inches thick. Using a sharp knife dipped in flour, cut dough into four squares. Cut each square in half diagonally to form eight triangles. Transfer to a parchment-lined baking sheet. Brush tops with cream and sprinkle with more sugar.
• Bake until tops are golden brown, 20 to 22 minutes. Let cool on sheet 5 minutes, then transfer scones to a wire rack and let cool completely.