Camp oven scones

White Wings premium flours have been loved by Australian families for more than 120 years, and I always pack a kilo of flour when going on a camping trip. A crowd favourite is The Weekly’s camp oven lemonade scones. Firstly, prepare the fire to glowing coals then place 3 cups of flour in a bowl. Rub in 125g butter, then add 1 cup each of cream (can be UHT) and lemonade, and mix to a soft sticky dough. Knead gently on a floured surface until smooth and pat out to a 20cm square. Cut into 16 squares using a floured butter knife. Place scone squares, just touching, in a greased camp oven. Cook, covered, for 20 minutes or until they sound hollow when tapped. Serve with canned whipped cream and jam.