How to Make Oat Scones in the Backcountry

Oat scones taste delicious plain or with honey, peanut butter, wild berry jam, or cheese. They are also excellent with soups or casseroles and make good trail food.

Oat Scones

½ cup butter

2 cups oatmeal

1-1/2 tsp. baking powder

Pinch of salt (allows recipe to use less sweetener)

¼ cup honey or brown sugar

½ tsp. vanilla (omit for less sweet taste)

Water

2 cups white flour

Melt butter in a pot and stir in oatmeal to soak it up. Add baking powder, salt, sweetener, and vanilla; mix thoroughly. Add water and flour alternately until mixture is neither too sticky nor too dry. Form 4-inch patties about 3/4 -inch thick. These can be cooked by frying on both sides until done, but come out much lighter, with better flavor, when baked on a twiggy fire for 20 to 25 minutes or until cooked through.

Variation: Boil dried fruit in water until mushy. Add sugar to taste and some flour to soak up water and use as a filling. Place a spoonful of this mixture between two thin patties, seal edges, and bake. This makes a large Fig Newton-type pastry.

Oat Scones Nutritional Information

2 Scones (plain):

Calories 628

Carb (g) 87

Protein (g) 13

Fat (g) 26

Fiber (g) 6

Find more of our favorite backcountry recipes in NOLS Cookery.