Ingredients
125g butter, melted
375g (2 1/2 cups) self-raising flour
500ml (2 cups) buttermilk
65g (3/4 cup) coarsely grated cheddar
3 shortcut bacon rashers, finely chopped

Method
Preheat the camp oven.

Melt the butter pour into a 20cm x 20 cm baking dish

Place the flour into a large bowl and make a well in the centre. Add the buttermilk and gently stir until just combined. It will be a rather wet dough

Tip the dough in to the prepared baking dish and using the back of a spoon gently spread out to the corners (the butter will ooze up and over the dough).

Use a large egg lifter in a downward cutting motion to cut the dough into 9 squares, allowing the butter to run into the cuts. Sprinkle the tops with the cheese and bacon.

Bake in hot camp oven for 25-30 minutes or until risen and golden.

Set aside for 10 minutes to absorb all the butter. Serve warm.

W funny thing happened when cooking this.  I preheated my 12 inch lodge oven, made the scones went outside with the tray and as you can see in the photos it only just sat inside the camp oven not far from the top.

As it was cooking and the dough rose I lifted the lid and actually thought it was going to stick to the lid but it just missed.