A nifty breakfast recipe found on allrecipes.com
They may not look just like the scones you are used to, but unless you plan to put your gas stove in your backpack on the hike these will actually do very nicely – Ted
Prep: 20 min
Cook: 30 min
Ready: In 50 min
4 cups all-purpose flour
3/4 teaspoon baking soda
1 tablespoon white sugar
1/2 teaspoon salt
1/2 cup shortening or lard
1 tablespoon corn syrup
1 1/2 cups buttermilk, or as needed
In a large bowl, whisk together the flour, baking soda, sugar, and salt. Cut in the shortening with a fork, pastry blender, or by pinching between your fingers. Make a well in the center, and pour in the corn syrup and buttermilk. Stir with a sturdy spoon to form a soft dough. Divide the dough 12 pieces, and pat each into a 3/4 inch thick round scone.
Place the frying pan (preferably a cast iron one) over the fire and grease lightly. Fry the scones on each side. Cool on a wire rack.