Review: Cheese and Spring Onion Scones

Submitted: Wednesday, Apr 16, 2014 at 20:06
ThreadID: 107318 Views:1441 Replies:2 FollowUps:1
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My Recipe Rating: My Rating 4/5

Wow, that looks really good. Such a simple, but practical dish. I will definitely try this out on our next trip. Thanks
Michelle Martin
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I.T. Beyond Pty Ltd / ExplorOz

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Reply By: ExplorOz Team - Michelle - Wednesday, Apr 16, 2014 at 20:11

Wednesday, Apr 16, 2014 at 20:11
Don't forget to add your recipes (and photos) of anything good you whip up this holiday period. It's very easy to add a recipe so give it a try. Doesn't matter how simple, someone is bound to find your idea inspiring.
Michelle Martin
Marketing & Customer Support
I.T. Beyond Pty Ltd / ExplorOz

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AnswerID: 530708

Reply By: Crusier 91 - Wednesday, Apr 16, 2014 at 22:23

Wednesday, Apr 16, 2014 at 22:23
Just to add a Easton Europe twist to your scones.

Cut up 'speck" (pronounced schpeck and available at any good small goods store) into small cube pieces (not thin pieces), fry until well done, let cool, then add to wet cheese and onion scone mixture and cook.

Bacon is not the same.

AnswerID: 530719

Follow Up By: The Bantam - Friday, Apr 18, 2014 at 17:24

Friday, Apr 18, 2014 at 17:24
cheese and whatever else scones in the camp oven is a dead set winner.

cheese and garlic chives, cheese and garlic, cheeze and italian herbs..or whatever herbs you have.....cheeze and bacon....I take ya word for the spec.....smoked pork fillet or ham may also be another choice.

The real trick I have found is to....preheat the camp oven good and hot then take it off the fire onto some clear ground.....load up the scones and then put some good hot coals on the lid only

the heat from the top only, gets the tops brown without burning the bottoms

If things go well, I get em done in about 7 or 8 minutes....If I do not have enough heat it may take 10 to 12 or maybe more.

cheers
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