Camp Oven Scones With Jam And Whipped Cream

1. 1

   Place flour in a large bowl. Make a well in the center. Add heavy cream and enough lemonade to mix to a soft sticky dough. Knead gently on a floured surface until smooth.

2. 2

   Press dough out into an 8-inch square then cut into 16 squares. Arrange, just touching, in a greased camp oven.

3. 3

   Cook scones, covered, for 30 mins, or until scones sounds hollow when tapped on the bottom. Serve warm with jam and cream.

* Per serving · 4 servings · Values may vary.

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