Camp Cook­ing


4 x 4 Australia - - Contents - VIV MOON

IN­GRE­DI­ENTS Serves 4 to 6

2 cups of self-rais­ing flour ½ tsp of salt 1 tbs of but­ter 2 ripe medium ba­nanas – mashed 2 tbs of honey ½ cup of milk

COOK­ING IT Prepa­ra­tion time: 10-15min Cook­ing time: 10-15min

• Pre­pare your camp oven (or oven) and pre­heat to 220°C. • Sift flour and salt into a large bowl. • Heat but­ter in a small saucepan un­til it has melted. Then add the

milk and heat to blood tem­per­a­ture. • Add the mashed ba­nanas to the milk/but­ter mix­ture and mix well. • Make a well in the cen­tre of the sifted flour and pour in the milk/

ba­nana mix­ture. • Mix gen­tly with a knife un­til it has formed a soft dough. • Scrape the dough out onto a floured board or work­ing sur­face.

Shape into a cir­cle or square and pat out to a 2.5cm thick­ness. • Cut into rounds or squares (as big or as lit­tle as you like). Han­dle the

dough as lit­tle as pos­si­ble, or you’ll end up with heavy, tough scones. • Place in a lightly greased oven­proof dish, such as an enamel dish or

foil tray, and glaze tops with a lit­tle milk. • Place the dish on a trivet in a pre­heated camp oven and bake for

ap­prox­i­mately 12 to 15 min­utes un­til golden brown.


TH­ESE sco­breads take a lit­tle longer to cook than a nor­mal scone be­cause of the ba­nana con­tent, so make sure you don’t burn the base. Don’t fret if you do though – just cut off the burnt bits, they will still taste yummy!

If you’ve used large ba­nanas you may need to add less milk, or if the dough is too wet, more flour, to get the right con­sis­tency. It should be a soft dough.

Have the scones just touch­ing in your dish, as it forces them to rise up­wards and not out­wards.

Don’t have self-rais­ing flour? Then use 500g plain flour, 2.5 tsp bak­ing pow­der and two pinches of salt.

Serve warm with but­ter and honey, or honey and cream. They are best eaten warm af­ter bak­ing, how­ever they can be wrapped in foil and re­heated in your camp oven.

Other handy things to re­mem­ber when bak­ing scones in­clude: sift the flour twice to achieve a light scone; al­ways use milk that has been heated to blood tem­per­a­ture; use sour milk or but­ter­milk; dip the scone cut­ter in flour be­fore and af­ter cut­ting each scone to pre­vent the wet dough from stick­ing; cook im­me­di­ately on mix­ing; and re­move the scones from the dish and cool on a wire rack so they don’t sweat.


THE CWA (Coun­try Women’s As­so­ci­a­tion) has a wealth of fam­ily recipes and a cou­ple of their own cook­books. For a col­lec­tion of their sim­ple recipes, check out:­ter­ cwarecipes

For more great recipes: Check out Ron & Viv Moon’s web­site at­ Fol­low their Face­book page: www.face­­ad­vpub

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