Garlic Cheddar Scones

I've made these several times in a campfire, but never in the oven. However, If I can make them outside, cooking them inside the house should be pretty easy.

Scone Ingredients:

3 cups of self-rising flour
3 tablespoons of butter
1 and 1/2 teaspoons salt
3/4 cup of cheddar cheese ( I use a mix of sharp and mild cheddars)
2 cloves of garlic, minced or chopped into very small pieces
1 and 1/2 cups of milk
A bit of cornmeal



Preheat the oven. Probably 350 degrees, maybe a little cooler. ( In a fire, you want coals hot enough so you can put your hand over the fire and count to three, but not quite four) Wash your hands too.

Mix the salt and flour together. Use a whisk when possible to make sure there are no clumps. Cut the butter into four or more pieces. now you put the butter into the flour mix and use your hands to crumble the butter into the flour. Melted butter does not work. Keep crumbling the butter bits into the flour until there are no clumps and the flour mix looks a little crumbly.

Add the garlic bits and cheese next. I do this with my hands to keep the garlic from clumping and to make sure the cheese is evenly dispersed. Make a well in the midst of the dry ingredients, and pour the milk in. now mix in the flour until you can handle it by hand. I form it all in a clump, then turn out on a floured surface. Separate into two balls of dough.  Make a flat round of each ball so that it would cover the bottom of a pie plate.

 Grease two pie plates well (or a cookie sheet if you'd rather) and then sprinkle cornmeal over the surface. This makes sticking less likely. Cut each round into 8 pieces for large scones, or 16 wedges for smaller scones.  Put them in your pans.  You're supposed to brush milk over  the top of them before they go in the oven. I tend to drizzle a little olive oil on them instead.  Bake until they're done. I suspect in the oven that will be 10-20 minutes. In the fire, it depends on the coals... 15 to 30 minutes. They'll be brown on top when they are done.

 Try to cool them before eating. Mine were gone before a picture could be taken, so a friend allowed me to show hers - they were made in a dutch oven in the fire.