today i’m bringing you one of my favorite camping foods! i realize that this photo is clearly from my dining room… but i haven’t had a chance to go camping yet this summer. sad story or what!
i love camping. when we were growing up, my family camped often; maybe we camped a little more often than i would have thought was ideal. i wasn’t crazy about it when i was a kid because i’ve always had an aversion to dirt. and camping gets you all up in it. right? still, i have fond memories of poking around the “wilderness” with my siblings, making friends with chipmunks, hiking over lava formations, and my personal favorite — canoeing! paddling across a crystal-clear lake, with no places we had to be, nothing else we had to be doing.
and thanks to my mom, we ate great food out there.
just because one is out in the middle of nowhere (possibly without running water, maybe with a camp stove, but maybe cooking over an open flame) doesn’t mean one shouldn’t eat well.
food tastes amazing in the outdoors; there’s something that is so comforting in the smell of sizzling meat or browning potatoes over a campfire. i remember my mom cooking whole trout that my dad caught on the lake, with round, thin slices of lemon on top. juicy hamburgers for dinner. roasting marshmallows over the coals, of course. the best of all were her breakfasts, waking us vigorously and fueling us for a day of adventure. pancakes (cornmeal or buttermilk), cinnamon rolls, bacon, hot chocolate to warm us. but griddle scones were always my favorite! or girdle scones, if you’re a Scot. cooked in a cast-iron skillet over a fire, they would get a touch blackened on the tops and bottoms, while the insides would still be a bit gooey, undercooked. i loved this! i think these scones are perfect this way. but cooking these at home, i have more control over temperature, and they come out perfectly-cooked every time, golden brown on the outsides. both ways, so tasty! chewy, kind of like an english muffin, but with crunchy edges.
you can really crank the heat and try them “camping”-style at home, slightly blackened and gooey, or cook them more subdued, more properly… either way, as James Beard writes, “these are best served swimming in butter.” along with sausage patties and eggs, if you’re me. i don’t know if you’ve noticed, but there is sausage served alongside or inside a lot of the breakfast recipes on this blog. i kind of love sausage. (almost as much as our dog Wallace does. he starts hanging around the kitchen, getting underfoot as soon as the aroma of cooking sausage begins to make it’s way through the house… he always thinks he’s going to get some. he is a rascal!)
these scones are delicious with just butter, but i also like to eat them with berry jam or honey. enjoy!
griddle sconesrecipe from James Beard’s Beard On Bread makes 8 – 12 scones
if you’re going to make this recipe for camping, mix all the dry ingredients together in a bowl with a tight-fitting lid, such as Pyrex, at home. when it’s time for breakfast in the wild, mix in the buttermilk or sour cream, shape, and cook. breakfast is served!
- 2 cups flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon baking soda
- buttermilk or sour cream
whisk dry ingredients together. add just enough buttermilk or sour cream to create a soft dough (i usually use buttermilk, and it takes just over a cup or so). turn out onto a floured surface and pat gently into two circles. cut into wedges, and cook in a large, heavy skillet over medium heat (preferably with some bacon or sausage grease in the skillet) until browned, then flip and repeat.