Camp Oven Scones With Jam And Whipped Cream - cooking recipe

Ingredients

3 1/4 cups self-rising flour
1 cup heavy cream
1 cup lemonade, approximately
1 1/4 cups strawberry jam
1 1/4 cups heavy cream, whipped

Preparation

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.
Press dough out into an 8-inch square then cut into 16 squares. Arrange, just touching, in a greased camp oven.
Cook scones, covered, for 30 mins, or until scones sounds hollow when tapped on the bottom. Serve warm with jam and cream.