Food Finds · One Pot Meals · Trail Cooking

Product Review: Cran-Orange Griddle Scones

Kirk and I tried out Packit Gourmet’s Cranberry Orange Griddle Scones for a late breakfast.

As always it comes with everything you need – the scone mix is the ‘just add water’ type.

Getting going, I got a non stick fry pan heated up over medium heat. I add the cranberries to the dry mix and added in the water till I had a nice dough. I added half the oil into the pan, spreading it around then quickly sprinkled half the cornmeal on it. Swiftly I divvied up the dough into 6 sections in the pan. Lowered the heat to low and covered the scones for 10 minutes.

Meanwhile I got to thinking what should top scones. Maybe strawberry preserves? Peanut butter? Almond butter? Butter and honey are great choices as well!

You definitely need to watch the scones, adjusting the heat as needed – watch that they don’t get over done. They will act somewhat like pancakes, the top will start to get solid nearing flip time.

Take the rest of the oil and drizzle it across the top, then sprinkle on the rest of the cornmeal on top (the cornmeal helps it not burn and adds a great flavor). Using a small spatula, flip them over. ‘Bake’ covered for another 5 minutes or until golden brown.

Makes approximately 6 scones.

They are soft inside with a soft crunch on the outside. Not overly sweet the orange essence (they use freeze-dried oranges) is just perfect. I really like the texture.

Overall the prep was neither hard nor long – these would be worth making in camp in the morning, letting cool and then packing in a bag for lunch while hiking.

As for the fry pan and lid quandary? Well, you can use your cook pot and lid as well. It doesn’t have to be done in a separate fry pan. Any non stick pot will work just fine – though the scones need to be kept covered while ‘baking’ to keep moist.

~Sarah

One thought on “Product Review: Cran-Orange Griddle Scones

  1. Those look tasty, but you really don’t need a prepackaged mix for scones if you call them bannock.

    Bannock (biscuit bread) is an old backcountry staple, going back at least to the voyageurs. Pick your bannock recipe and add enough brown sugar, honey, orange zest, or wild berries to make you happy. You can make savory bannock, too, green onions, bacon grease, …

    Cliff Jacobson has a good bannock recipe and cooking hints in “Camping’s Top Secrets”. He suggests making a single big bannock, but I make scone-sized mini-bannocks.

    I’ve never had a problem with bannock sticking in my heirloom Boy Scout uncoated aluminum skillet.

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