Cooking – Lemonade Sultana Cream Scones/Damper (GF) – Camp Oven/Weber Baby Q

7/05/16  Camp Oven or Weber Baby Q Gluten Free Lemonade Sultana Scones/ Damper

Ingredients: 4 cups GF self-raising flour; 160g sultanas (4 small packets); pinch salt; 250ml Longlife UHT cream or 300ml pouring cream; lemonade – 300ml or 350ml if using long-life cream; pinch salt

Method:

  1. Spray a round disposable alfoil dish with olive oil. Prepare campfire and camp oven/Weber Baby Q.
  2. Place 4 cups of GF self-raising flour in a bowl and make a well in the centre, add salt and sultanas. Pour in the cream and lemonade. Mix the ingredients together with a butter knife to make a soft dough. Add more flour if too watery. Dough is sticky at this stage.
  3. Place dough on a floured surface and form into a 3cm round disc. Do not knead or over handle. Use a scone cutter or very sharp knife to create the shapes needed. Place into the greased dish.
  4. Place dish in hot camp oven on high trivet and cook for ten to fifteen minutes until cooked when tested. Alternately place in preheated Weber Baby Q on trivet over alfoil convection tray or double layer of foil. Turn down heat to halfway for 15 – 20 minutes until golden and cooked through when tested with skewer.
  5. Serve with cream and jam.
Categories: Cooking - Recipes, Cooking While On The Road | Tags: , , , , ,

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