I was given a set of gem irons by a friend so had to give them a run. This is the Gem Scone recipe I used for my first go.
- 30 gram butter at room temperature
- 2 tbs sugar
- 1 large egg
- Pinch of salt
- 1/2 cup milk
- 1 cup SR Flour – sifted
- Extra melted butter Optional –
- 1 tbs of lemon or orange rind finely grated.
I added 1 tbs of grated lemon peel & alternated adding flour & milk when mixing. Don’t know what they’re meant to look like or how big but they are delicious – like a pop of lemon cake in your mouth.
You want camp oven hot about 200 deg.Also place gem iron over heat – get them hot as well. While they’re heating make batter. Cream butter & sugar, add egg, salt. Beat with egg beater. Lightly fold in flour & milk – a half at a time.
Heat up briquettes & 7 under base & 23 on lid.
Place a trivett in camp oven.
3. Brush ONE HOT gem iron with melted butter. Half to 3/4 fill each spot with scone batter. Place on trivett- lid on. Cook for 12 – 15 minutes . Check at 10 minute mark. Just have a quick peek otherwise you let the heat out. While they’re cooking get the next hot tray ready. And pop them in when the others are done. They should just fall out of trays. Cool in a tea towel. They are best eaten warm!