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AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING AND CAMPING FORUM › Camp Oven, Barbecue & Other Recipes › Breads, Dampers, Muffins, Scones, Slices & Biscuits › Scones/Damper

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Scones/Damper (Read 10155 times)

Jan 6^th, 2008 at 6:39am

Carolyn™ Offline
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You have probably all done scones to death in here but as I am new I thought I would ask a question about scones/damper - for the life of me I can't tell whats the difference except in shape.

Since starting camping I am always on the look out for things to make life easier and I found that having in my pantry a UHT Packet of Cream and can of lemonade which neither of us would drink I can make scones quick as a flash. I usually have them at home as well as removing the rubbing in of butter makes for far less mess. Not all supermarkets stock the UHT packets of cream but Franklins seem to.

For those that need quantities:
4 cups of self raising flour
1 small packet of cream
1 can of lemonade
1/2 teaspoon of salt

Method:
Prepare similarly to any other scones, add mixed fruit or whatever you like if you dont want them plain.

Another discovery I have made is a CWA Scone Mix (I got it at Coles) - just add liquid. On the side is a variation for
curry scones. These were quite popular when I made them at the camper/trailer gathering. I will have
to look for another box.

I have made beer damper, but found the hops taste too strong and lets face it on a hot day why would
you waste a beer:

You need:
4 cups of self-raising flour
A pinch of salt
50 grams of butter – melted (or slurp of olive oil)
1 stubby of beer
1 bread tin

Sliced olives, diced onion and grated cheese can be added for even more savoury damper.

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Reply #1 - Jan 6^th, 2008 at 6:57am

Little_Kopit Offline
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I didn't even email, 'would you like me to'.

Damper by PD, and have a good look at the T-shirt he's wearing.

Got that PD, please tell all how and where you won that.

Undecided

My Photo Album, featuring Labrador 2006

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Reply #2 - Jan 6^th, 2008 at 1:42pm

skiproosel Offline
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Thanks Carolyn,
Love your work-keep 'em coming
"The Roosel"

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Reply #3 - Jan 6^th, 2008 at 3:09pm

poddy dodger Offline
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The damper in the pic is a savoury damper, dried tomatoes with olives on top, no mikel they ain't flies. Many of the other contestants in the comp used beer in their recipe but a standard damper mix using powdered milk and warm water did the trick. No secret ingredients, just in mixing it and having the right oven temp.
The thing on the right is my Charcoal Starter Chimney, put your heat beads in it and an LPG burner under and they're ready to go in ten minutes, works every time. Made it out of some 150mm s/s flue and some mesh.
pd

When I die I hope my missus doesn't sell my camp ovens for what I told her I paid for them. pd

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Reply #4 - Jan 6^th, 2008 at 3:39pm

Carolyn™ Offline
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PD congratulations on your success, I can see I am in very exhaulted company here Wink

but I always enjoy being taught something new Roll Eyes

. Todays discovery is the Charcoal Starter Chimney, the Cobb has its own downstairs for starters and on the grill for the beads so I havent had to use that kind of gadget up till now. It seems a great idea to me. I guess an old tin sifter would work with a couple of minor modifications.

The DH is not that impressed that I am coming up with new ideas for things he should make me Shocked

. He even said "but what about the Cobb!!!" I said "well you never did like it!!!", ha ha ha. I think there is a saying too many cooks spoil the broth

I saw the video clip elsewhere in here where 3 x 3 beads were suggested this is far more than the maximum 9 I have ever been recommended in the Cobb. I will be awaiting my mail anxiously and I do have a small cast iron dutch oven. I guess I could cook a damper piggyback on the larger oven.

I discovered using powdered milk when I first started making bread, I felt it was easier to get the temperature right by using the powder and tempid water rather than trying to heat the milk, which I always seemed to get too hot and then had to wait for it to cool down. On the odd occasion I forget to have it on hand I dont feel I get as light a loaf.

I usually throw in an egg and a slurp of olive oil to make a richer bread but dont use these so much in damper or scone.

Its interesting to know you won using a more basic mix but with the plus of the olives and tomato topping. It must be very hard to come up with something thats good but a little different.

I followed some links in here and got to the USA Camp Ovens Competitions. It was very interesting to see just what they made in the competitions. I suppose some of you have been over to their competitions. I found the last time I was in the USA most of their foods were way too sweet for my taste.

I have something a little different but easy which I will try asap. I tend to like food from various countries, in fact I like food Grin

Ummmmm I do like to talk a bit also but I am about out of steam till I do something new.

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