Pumpkin Spice Campfire Scones
Camping is something we did a lot of when I was a kid, and I really miss it. There is something about the fresh air, the freedom to run around with sticks in your hair and the woodsmoke that permeated everything in close proximity that I long for. So in reminiscing about the camping that was, I made these scones, baked on the stove top instead of the oven, like we used to do when camping.
makes 8
what you need
350 g self raising flour
pinch of sea salt
1 teaspoon baking powder
85 g butter
2 tablespoons coconut sugar
175 ml soy milk
1 teaspoon vanilla extract
1 tablespoon fresh lemon juice
what to do
Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla and lemon juice, then set aside for a moment to curdle.
Tip the flour into a large bowl with the salt and baking powder, then mix. Rub in the butter with your fingers until the mix looks like fine crumbs. Stir in the sugar.
Make a well in the centre, then add the liquid and combine quickly with a knife – it will seem quite sticky, but that OK. Scatter some flour onto your work surface and tip the dough out. Add a bit more flour, then fold the dough over 2-3 times until it’s smoother and more manageable, but don’t work it too much. Pat into a round about about 3cm thick.
Use a round cookie cutter dusted in flour to stamp out your scones. Then reshape your dough, careful to handle as little as possible, and press out the rest of your scones.
Arrange on preheated heavy based pan at medium heat. Turn the scones when they have risen, and the bottoms are deep shade of golden brown.
Continue to cook until the other side is also golden and scone is cooked entirely.
Remove from heat and cool in a kitchen towel before serving.
Serve while warm with some jam and a pot of tea.