Blueberry Scones in a Campfire Recipe

Campfire Blueberry Scones: A Taste of the Wild

The scent of woodsmoke still clings to my wool jacket, a phantom memory of sunrise breakfasts cooked over crackling flames. I remember a particularly chilly morning in the Adirondacks, the air crisp and the lake a mirror reflecting the fiery sky. Our troop leader, a woman weathered like old leather, produced a skillet and a bag of pre-mixed ingredients, promising us blueberry scones baked right in the campfire. Skeptical as we were, the aroma that soon filled the air was undeniable, and the warm, slightly smoky scones were a revelation – a sweet, comforting treat that turned that crisp morning into a cherished memory.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 15-20 minutes
• Total Time: 30-35 minutes
• Servings: 3-4
• Yield: 4-6 scones
• Dietary Type: Vegetarian (can be modified for dairy-free)

Ingredients

• 1 cup all-purpose flour
• 1/4 cup shortening, at room temperature
• 3 tablespoons sugar
• 2 tablespoons nonfat dry milk powder
• 2 teaspoons baking powder
• 2 teaspoons Butter Buds or 2 teaspoons Molly McButter (butter substitute)
• 1/4 teaspoon salt
• For the Topping:
  • 4 teaspoons sugar
  • 1/2 teaspoon cinnamon
• 1/3 cup blueberries (dried recommended)
• Clarified butter, for greasing the pan
• Flour, for dusting
• 3 tablespoons cold water, plus extra drops if needed

Ingredient Notes:

• If you prefer, you can use melted butter instead of clarified butter. Be sure to watch for burning.
• Fresh or frozen blueberries can be used. If using frozen, do not thaw them before incorporating them into the mixture. Keep in mind that frozen blueberries will add more moisture to the scones.
• For a richer flavor, substitute brown sugar for white sugar in both the scone mixture and topping.

Equipment Needed

• Food processor with steel blade (optional, can also mix by hand)
• Small plastic bags
• Pint plastic zipper bag
• Small skillet with a lid, or two small baking pans of the same size
• Aluminum foil (if using a skillet with a loose lid or baking pans) or metal binder clips (if using baking pans)
• Medium bowl
• Fork

Instructions

1. Prepare the dry ingredients (at home or in camp): If using a food processor, fit it with the steel blade. Add the flour, 3 tablespoons sugar, dry milk, baking powder, Butter Buds/Molly McButter, and salt. Pulse three or four times to blend the ingredients.
2. Cut in the shortening: Add the shortening and pulse five or six times until the shortening is “cut in” to the dry ingredients. The mixture should resemble a coarse cornmeal consistency.
3. Divide and store: Divide the mixture into two batches and store in a plastic bag in the fridge until your trip. This makes it easy to prepare only the number of scones you want.
4. Prepare the cinnamon-sugar topping: Place the 4 teaspoons of sugar and 1/2 teaspoon of cinnamon in a small plastic bag and seal with a twist-tie.
5. Combine dry ingredients for transport: Combine 1/3 cup of blueberries (dried works best), half of the scone recipe mix (about 7/8 cup), and the small sealed bag with the cinnamon-sugar topping in a pint plastic zipper bag.
6. Pack separately: Pack the clarified butter for greasing the pan and a little flour for dusting the skillet separately.
7. Prepare the pan: Butter the inside of the skillet or one of the baking pans with clarified butter. Sprinkle 1 teaspoon of flour inside the pan and shake to distribute it evenly, coating all surfaces.
8. Combine wet and dry ingredients: In a medium bowl, combine 3 tablespoons of cold water with the blueberry scone mix. Stir with a fork just until moistened. If the mixture seems too dry, add a few drops of cold water at a time, stirring lightly. Be careful not to overmix; the scones will be tough if overmixed.
9. Form the scones: Flour your hands and form the dough into flat, round biscuits, shaped to fit snugly in a single layer in your pan. Place the scones in the prepared pan.
10. Cover the pan: Cover the pan with the lid or a piece of foil (if the lid is loose or you’re using baking pans, wrap the entire skillet/lid tightly in foil, or clamp two pans together with metal binder clips).
11. Prepare the campfire: Push a fairly thin bed of coals off to the side of the fire. This will cool the coals down slightly, so you won’t burn the scones.
12. Cook the scones: Place the clamped-together or wrapped pan on top of the small bed of coals.
13. Cover with coals: Shovel some more coals on top of the pan.
14. Bake: Let it cook for 15 minutes, then remove the pan from the coals. Open the pan carefully to prevent ashes from getting into the pan.
15. Check for doneness: If the scones aren’t done (the tops should be golden brown and the centers cooked through), re-seal the pan and return it to the fire for a few more minutes, checking frequently. Baking time depends greatly on the heat of the coals, so it’s important to monitor the scones carefully.
16. Cool and serve: Cool slightly and sprinkle with the cinnamon-sugar mixture before serving.

Expert Tips & Tricks

• Pre-mixing at home: Preparing the dry ingredients ahead of time is key to making this recipe quick and easy on the campsite.
• Coal placement is key: Don’t place the skillet directly over a roaring fire, as this will burn the scones before they cook through. A bed of coals off to the side of the fire provides more gentle, even heat.
• Rotating the pan: Rotate the pan occasionally to ensure even cooking.
• Use parchment paper: If you don’t want to grease and flour the pan, use a circle of parchment paper at the bottom of the pan.

Serving & Storage Suggestions

Serve the scones warm, straight from the campfire, sprinkled with the cinnamon-sugar mixture. A dollop of jam or a drizzle of honey would also be delightful.

Leftover scones can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat gently in a skillet or over the campfire before serving.

Freezing is not generally recommended, as it can affect the texture of the scones. However, if you must freeze them, wrap them individually in plastic wrap and then place them in a freezer-safe bag. Thaw completely before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	320 kcal	16%
Total Fat	12g	18%
Saturated Fat	3g	15%
Cholesterol	0mg	0%
Sodium	350mg	15%
Total Carbohydrate	50g	17%
Dietary Fiber	1g	4%
Sugars	18g	–
Protein	5g	10%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Dairy-Free: Substitute the nonfat dry milk powder with a dairy-free alternative like coconut milk powder or soy milk powder. Use a dairy-free butter substitute for greasing the pan.
• Gluten-Free: Use a gluten-free all-purpose flour blend in place of the regular flour. Be sure to check the label to ensure it contains xanthan gum or another binder.
• Berry Variations: Substitute other dried berries for the blueberries, such as cranberries, raspberries, or chopped strawberries.
• Spice It Up: Add a pinch of ground cardamom or nutmeg to the dry ingredients for a warmer, spicier flavor.
• Citrus Zest: Add the zest of a lemon or orange to the dough for a bright, citrusy flavor.
• Nutty Scones: Add a quarter cup of chopped nuts such as walnuts or pecans.

FAQs (Frequently Asked Questions)

Q: Can I use fresh blueberries instead of dried?
A: Yes, but be mindful that fresh blueberries will add more moisture to the dough. You may need to reduce the amount of water slightly.

Q: What if I don’t have clarified butter?
A: You can use regular butter, but be careful not to let it burn. Clarified butter has had the milk solids removed, which makes it less likely to burn at high temperatures.

Q: How can I tell if the scones are done?
A: The scones are done when they are golden brown on top and cooked through in the center. You can insert a toothpick into the center to check for doneness; if it comes out clean, the scones are ready.

Q: Can I bake these in a regular oven?
A: Yes! Bake at 375°F (190°C) for 15-20 minutes, or until golden brown.

Q: What if I don’t have a food processor?
A: You can mix the dry ingredients by hand. Use a pastry blender or your fingertips to cut in the shortening until the mixture resembles coarse crumbs.

Final Thoughts

I hope this recipe inspires you to create your own campfire memories. Embrace the unpredictable nature of cooking over an open flame, and don’t be afraid to experiment with different flavors and ingredients. Whether you’re a seasoned outdoor enthusiast or a novice camper, these blueberry scones are a delicious and rewarding treat that will bring a taste of home to your next adventure. Share your creations and feedback – I’d love to hear how you make them your own! Pair these scones with a steaming mug of coffee or hot chocolate for the ultimate campfire breakfast.