T stands for Tuesday and WOYWW #265

T Stands for Tuesday/WOYWW #265

Went camping with the family on the weekend, I was requested to make a damper that wasn't rock hard as we have experienced previously. So I decided to try out a scone recipe that never fails.

Of course there has been no unpacking progress been done so no photos of the craft room to be shared.

Lemonade Scones

1 cup lemonade

1 cup cream

3 cups Self Raising Flour

Mix all ingredients with a fork, gently until they all come together. Pat into a round shape and level off. Use a cup/glass or scone cutter and cut rounds. Oil a diffuser and put into bottom of cast iron pot. Lay each scone side by side touching so they support each other as they rise up. Bake for about 20 minutes or until a skewer poked into the middle comes out clean.

Eaten with home made jam and cream and a nice cup of tea was awesome.

Enjoy!!!

Note: Everyone (almost) takes beer camping so next time I will try using a can of beer instead of lemonade to see if that works. 

Linking up with Bluebeard and Elizabeth's T stands for Tuesdays Meme

and Julia's Stamping Ground, Desks from all over the world.

EDITED: Julia questioned why it was called a "damper", here is the explanation of that word.

Damper is a traditional Australian soda bread prepared by swagmen, drovers, stockmen and other travellers. It consists of a wheat flour based bread, traditionally baked in the coals of a campfire. Damper is an iconic Australian dish. It is also made in camping situations in New Zealand, and has been for many decades.

Damper was originally developed by stockmen who travelled in remote areas for weeks or months at a time, with only basic rations of flour, sugar and tea, supplemented by whatever meat was available.^[1] The basic ingredients of damper were flour, water, and sometimes milk. Baking soda could be used for leavening. The damper was normally cooked in the ashes of the camp fire. The ashes were flattened and the damper was placed in there for ten minutes to cook. Following this, the damper was covered with ashes and cooked for another 20 to 30 minutes until the damper sounded hollow when tapped. Alternatively, the damper was cooked in a greased camp oven.^[2] Damper was eaten with dried or cooked meat or golden syrup, also known as "cocky's joy".

Damper is also a popular dish with Indigenous Australians. Aboriginal women had traditionally madebush bread from seasonal grains and nuts, which they cooked in the ashes of fires.^{[citation needed]} It also became a popular dish for recreational campers and has become available in bakeries. Many variations and recipes exist, some authentic, others using the name to sell a more palatable bread product to the urban public.

http://en.wikipedia.org/wiki/Damper_(food)