Last year we spent some time up in Bundaberg for work and came across this wonderful spot at Kinkuna Beach campground. It is located in the Burrum Coast National Park, just over a little over half an hour South from Bundaberg. Well worth the effort of cleaning of the sand from under the body of the Ranger. We had recently purchased a Spun Steel Camp Oven and were eager to cook something in it. I settled on the idea of making some Spun Steel Camp Oven Scones 🥯.
So, lets get into the nitty gritty of how we made Spun Steel Camp Oven Scones 🥯.
Ingredients for Spun Steel Camp Oven Scones 🥯:
- 2 cups of Self Raising flour (and ¼ cup extra flour for needing and dusting)
- 1 cup milk
- ¼ teaspoon Salt
- 2 tablespoons of butter/margarine
- 1 medium sized mixing bowl
- 1 cup
- 1 teaspoon
- 1 tablespoon
- Basting brush
- Spun Steel Camp oven with trivet.
- Fire/heat beads
Method for making Spun Steel Camp Oven Scones 🥯:
- Place spun steel camp oven in fire for 20 minutes to heat up while you get the scone mix ready. Have enough heat beads to cover the lid evenly to ensure that you are cooking the scones at an even pace.
- Start by placing 2 cups of flour into the mixing bowl, reserve the other ¼ cup for when you are ready to roll out the dough and shape your scones.
- Add salt.
- Now add the butter/margarine, breaking it into small pieces dispersing it evenly across the top of your flour. Your aim is to make this mix into a crumb to help you combine it well and create a soft smooth dough. (Should feel like sand).
- Make a well in the middle of the crumb mix and add half of the milk and mix it in thoroughly. Add the rest of remaining milk and work it through again. You are looking for the dough to begin to form a ball.
- Dust your bread board/lid with some of the remaining flour and press out the dough ready for cutting.
- Use your cup and cut scones out, try to make sure that they are all the same thickness, this will ensure that they all cook at the same rate. This mix made 6 large scones. You can easily make this mix into 10-12 small scones.
- Lightly spray the trivet with some oil just to ensure that the scones don’t stick. Place the cut scone dough onto the trivet from the Spun Steel Camp oven. Remove the pre heated spun steel camp oven from the fire and then carefully place the trivet into the Spun Steel Camp oven.
- Bast the scones with the left-over milk. This will help produce that lovely golden colour we all love to see on the top of the scones. Mainly because it shows all the lucky people, we share the scones with just how skilled we are at baking whilst we are outdoor cooking in the harsh elements away from our ‘cooshie’ mod con filled kitchens.
- Replace the lid and place back in the fire, put the heat beads on the lid and cook for 15 – 20 minutes.
- Remove the lid and check, you are looking for two things at this stage 1. Golden brown in colour, 2. Soft to touch, but will bounce back when you depress the scones. I use the push test to see how they feel. If they feel soft and bounce back then they are done. If they don’t bounce back when you push on them, they may need a little longer.
Well, I think we can all agree that the final result look great. The scones tasted amazing with the home-made strawberry jam that we had on hand. Cooked to perfection! Will definitely cook these again. Sorry in advance if you saw my little dance at the end of the video 😳, was not meant to make it into the final cut 🎬.
Check out some of the other camp cooking recipes here >> Tucker link.