Ingredients (makes 8 scones)
1 & 1/2 cups self raising flour
1 cup thickened cream

Method
Sift flour into a bowl, pour over the cream and using a wide blade knife mix until it all comes together as a dough.  Place on a floured surface and knead gently until smooth the press out to 1 & 1/2 centimetres thick.  Cut with 60mm scone cutter. Press residue dough together and cut more.

Place on a tray and cook in hot camp oven, hooded BBQ or RV oven for 15 minutes.

Cool and enjoy.

While scones do freeze well they are best eaten fresh.

I have been playing with the recipe above and have basically halved it to make only four scones.  That is three quarters of a cup of self raising flour to half a cup of cream.

This is just enough for a great afternoon or morning tea while out on a camp.

Todays batch cooked in the Weber are just about spot on although next time I will aim for a square rather than a round.

The jam on these is Saltbush Bill’s Jaboticaba Jam.  An excellent jam I must say.

A variation on the scone recipe today.  Maggie does like dates so asked me to put some dates in.  No problem, added a quarter of a cup of chopped dates.

Then I decided to use the Devondale UHT Thickened Cream as this is what we will be carrying when travelling.

They turned out lovely once again.

So the recipe for four scones is now:

3/4 cup self raising flour
1/2 cup thickened cream
1/4 cup of chopped dates.

Into the WeberQ at 220 degrees for 15 minutes.

Looked in the fridge before and saw cream and strawberry jam and couldn’t resist.

Love these two ingredient scones cooked in the Weber.

Have always been unhappy that I cannot get an even rise across the top of the scones.  Found this little 4 inch/100 mm square cake tin.  Tiny little thing. 

Watch this space as I experiment.