
Outback Damper Scones

Serves
6+ People
4.5 Quart Camp Oven
Top and Bottom Heat
Required
Experience
Easy
Outback Damper Scones
Introduction:
Ingredients:
- 3 cups of self-raising flour
- pinch of salt
- 80 grams of chilled butter
- 3/4 cup of water
- 1/4 cup of currants
Directions:
Step One
Combine the flour and butter in a bowl and mix with your fingertips to resemble fine breadcrumbs.
Step Two
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.
Step Three
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.
Step Four
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.
Step 5
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
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2 thoughts on “Outback Damper Scones”
Well done Wendy. Good cooking again. I am Wendys Mum in the U.K. Making a name for herself
Yep, it’s awesome!