Scones always please, and this recipe from the Camps Australia Wide Community Cookbook contributed by Susan Edwards. She has made seven batches of these in her caravan oven for her Tuggerah Lakes Caravan Club members. She served up damper with golden syrup and cream; scones, jam and cream plus date scones served with butter. They must live up to their name! In the book, Susan suggests more additions for savoury options, tell us why she loves to free camp and gives her favourite ‘must do’ experience in Australia – The Horizontal Falls (which we feature in this newsletter!).
4 cups self raising flour
1 teaspoon sugar
1 heaped teaspoon baking powder
300 ml cream
Roll out for scones, press flat cut to size.
Bake in hot oven or camp oven until brown – approximately 15-20 minutes.
Serve with jam and cream.
Roll out shape to a loaf.
Bake in oven or camp oven 20-25 mins.
Delicious served with golden syrup and cream.