Fusing scones and bread to create a sensational treat.
Serves 4 to 6
- 2 cups of self-raising flour
- ½ tsp of salt
- 1 tbs of butter
- 2 ripe medium bananas – mashed
- 2 tbs of honey
- ½ cup of milk
Preparation time: 10-15min | Cooking time: 10-15min
Step 1: Prepare your camp oven (or oven) and preheat to 220°C.
Step 2: Sift flour and salt into a large bowl.
Step 3: Heat butter in a small saucepan until it has melted. Then add the milk and heat to blood temperature.
Step 4: Add the mashed bananas to the milk/butter mixture and mix well.
Step 5: Make a well in the centre of the sifted flour and pour in the milk/banana mixture.
Step 6: Mix gently with a knife until it has formed a soft dough.
Step 7: Scrape the dough out onto a floured board or working surface. Shape into a circle or square and pat out to a 2.5cm thickness.
Step 8: Cut into rounds or squares (as big or as little as you like). Handle the dough as little as possible, or you’ll end up with heavy, tough scones.
Step 9: Place in a lightly greased ovenproof dish, such as an enamel dish or foil tray, and glaze tops with a little milk.
Step 10: Place the dish on a trivet in a preheated camp oven and bake for approximately 12 to 15 minutes until golden brown.
THESE scobreads take a little longer to cook than a normal scone because of the banana content, so make sure you don’t burn the base. Don’t fret if you do though – just cut off the burnt bits, they will still taste yummy!
If you’ve used large bananas you may need to add less milk, or if the dough is too wet, more flour, to get the right consistency. It should be a soft dough.
Have the scones just touching in your dish, as it forces them to rise upwards and not outwards.
Don’t have self-raising flour? Then use 500g plain flour, 2.5 tsp baking powder and two pinches of salt.
Serve warm with butter and honey, or honey and cream. They are best eaten warm after baking, however they can be wrapped in foil and reheated in your camp oven.
Other handy things to remember when baking scones include: sift the flour twice to achieve a light scone; always use milk that has been heated to blood temperature; use sour milk or buttermilk; dip the scone cutter in flour before and after cutting each scone to prevent the wet dough from sticking; cook immediately on mixing; and remove the scones from the dish and cool on a wire rack so they don’t sweat.
Website of the month
The CWA (Country Women’s Association) has a wealth of family recipes and a couple of their own cookbooks. For a collection of their simple recipes, check out: https://au.pinterest.com/cwarecipes
Want more recipe ides? Browse our Bush Cooking collection for inspiration.
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