These Pumpkin Scones can be made with fresh, frozen, or tinned pumpkin, depending on what you have available. They are more like mini cakes than scones.
Dutch Oven Scones
Scones are an ideal recipe to start with when learning to bake in a Dutch oven. The recipe is fairly simple so you can focus on learning temperature control.
Scones baked in a Dutch oven are a great breakfast treat, especially when spread with jam and butter. They are also perfect for lunch and dinner.
You can turn leftover scones into sandwiches (with deli meats and cheese), or use them to mop up juices from stews and soups around the campfire.
2 cups self raising flour
1/2 teaspoon salt
12 inch Dutch oven
Preheat the Dutch oven to 190 degrees C (375 degrees F).
Rub the butter with your fingertips into the flour and salt to form a breadcrumb type texture.
Add enough milk into the flour to form a light dough.
Turn the dough out onto a floured board and gently knead just until dough comes together. Cut out round scones.
Sprinkle flour on the bottom of the preheated Dutch oven to prevent sticking. Arrange the scones evenly over the base of the Dutch oven. Brush the tops with additional milk.
To heat your Dutch oven to 190 degrees C (375 degrees F):
Dutch Oven Size Top Briquettes Bottom Briquettes 20cm (8 inches) 11
25cm (10 inches) 16 7 30cm (12 inches) 18 9 35cm (14 inches) 22 12 40cm (16 inches) 27 14
Cook the scones until you can smell them, then one additional minute, this will take about 15 minutes total.