| Recipe Type | Scones & Damper |
|---|---|
| Cooking Method | Hot oven or camp oven |
| Cooking Time | 15-25 minutes |
| Servings | Multiple batches possible |
| Source | Camps Australia Wide Community Cookbook |
| In Camps App | Yes – Recipe Collection |
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!).
Ingredients
4 cups self raising flour
1 teaspoon sugar
1 heaped teaspoon baking powder
300 ml cream
300ml water
Method
For scones
Mix together.
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.
For damper
Roll out shape to a loaf.
Bake in oven or camp oven 20-25 mins.
Delicious served with golden syrup and cream.
Frequently Asked Questions
Can I make this recipe in a caravan oven?
Yes, this recipe has been successfully made seven batches at a time in a caravan oven by contributor Susan Edwards for her Tuggerah Lakes Caravan Club members.
What’s the difference between making scones and damper with this recipe?
For scones, roll out the dough, press flat and cut to size, then bake for 15-20 minutes. For damper, shape the dough into a loaf and bake for 20-25 minutes.
Can I use a camp oven to cook these?
Absolutely. The recipe works in both a hot oven and a camp oven, making it perfect for camping and caravanning trips.
What are the serving suggestions?
Serve scones with jam and cream, or damper with golden syrup and cream. Date scones can be served with butter, and savoury options are also mentioned in the cookbook.
How much cream and water do I need?
You’ll need 300ml of cream and 300ml of water for this recipe, along with 4 cups of self-raising flour, 1 teaspoon sugar and 1 heaped teaspoon baking powder.
Are there savoury options for this recipe?
Yes, the cookbook mentions savoury additions, but for specific savoury variations, check the full recipe in the Camps Australia Wide Community Cookbook.
Why is it called a ‘no fail’ recipe?
This recipe has proven reliable and easy to make, with Susan Edwards successfully making multiple batches in her caravan oven for club members, demonstrating its foolproof nature for camping conditions.
Where can I find more camping recipes?
Check the Camps App for more recipes from the Camps Australia Wide Community Cookbook and other camping-friendly meal ideas.
