Camp Oven Scones

Friend of Heat Beads® BBQ Briquettes & organiser of the Great Victorian Camp Oven Festival, Lee Clarke, shares his scrumptious Camp Oven Scones recipe.


  • 2 cups self-raising flour
  • ½ teaspoon salt
  • 1 teaspoon sugar
  • 1 tablespoon butter
  • ½ cup milk
  • ¼ cup water
  • 1 egg


Get your fire ready so that you have some hot coals.

Sift flour and salt into a bowl, add the sugar and mix.

Rub in the butter until the mixture resembles breadcrumbs.

Add most of the liquid and mix to a soft dough with a knife. Add more liquid if needed. Amount of liquid will vary depending on the moisture of the flour.

Put on a lightly floured board, mould into a round shape and pat out to about 2cm thickness. Don’t handle the dough too much as it will make the scones heavy.

Cut with a scone cutter (or cut into squares with a knife), brush tops lightly with a little extra milk and place in a lightly greased ovenproof dish.

Place your pre-heated hot camp oven onto a small mount of coals in a slight depression. Put your CampMaid FlipGrill inside the camp oven and place the dish of scones on top.

Put on the lid and add coals to lid to help brown the tops of the scones.

Bake for approx. 10 to 15 mins. Cooking time will depend on the heat of your coals.

Serve warm with jam and cream.