• Self raising flour ½ cup 85 grams

• Vanilla sugar 1 Tbsp 14 grams

• Milk powder 1 Tbsp 10 grams

• Water (add at camp) ¼ cup

• At home preparation

  1) Cut out a piece of baking paper to fit the bottom of the pan.
  2) Label the bag and place all ingredients into the allocated bag.
  3) Copy or print out Method at camp and keep together with the bag.
  

• Method at camp

  1) In a bowl add the contents of the bag (scone mix).
  2) Add ¼ cup of water to this and mix thoroughly to make a dough.
  3) In a pan place the greaseproof paper down, then dollop about 3 large Tbsp on the paper. 4) Turn the stove on to a low heat and then add the pan to the heat.
  5) Cook for about 2-3 mins, covered with a lid until the bottom of the scone is a golden brown.
  6) Take the lid off and take the pan off the heat.
  7) Flip the scones, flatten the scones down on the pan and return to the stove.
  8) Cover the scones with a lid and cook for about 2-3 mins.
  9) Serve (or serve with butter and honey).

This recipe is from the awesome Xtreme Gourmet book. You will find many more recipes and really helpful information on nutrition for your adventures. https://xtremegourmet.com/