Uploaded September 2021 | Updated September 2026, 4 hours ago
In this video, I head out to the woods with my son, Tom, to test out a range of camp ovens and to do a bit of baking on the campfire.
Being able to bake in camp really adds another dimension to camp food - fresh bread, scones, cakes, biscuits and all manor of tasty baked goodies - homely food out in the wild.
We will be testing out four popular types of oven - the Dutch oven, the Zebra billy can oven, the reflector oven and the Bemco Backpacker oven.
Tom is in charge of making a batch of scones - some with cheese and Jalapeño, some with fruit and we bake them over the fire.
I hope you enjoy the video.
Thanks for watching.
Petromax Ft6 Dutch Oven
petromax-shop.de/petromax_en/petromax-feuertopf-ft6.html
Zebra Billy Can (14cm)
raymears.com/Bushcraft_Product/224-Zebra-Stainless-Steel-Billy-Can-14-cm
Reflector Oven (link to build video)
youtu.be/svzE6XC6ACg
Bemco Backpacker Oven
backpackeroven.com
Scone Recipe
Ingredients
400g Self Raising Flour
1/2 tsp Baking Powder
Pinch of Salt
125g Butter, cubed
200ml Milk
75g Grated Cheddar Cheese
A handful of Jalapeño slices, patted dry
50g Sultanas
20g Sugar
Beaten Egg to Glaze
1. Add the butter to your flour, baking powder and salt mix and rub in to make fine breadcrumbs.
2. Add the milk, a little at a time, mixing to create a firm Dough that doesn’t stick to your fingers.
3. Divide the dough in two.
4. Roll out each half and lay on the cheese and jalapeños on one half and the fruit and sugar on the second.
5. Fold and roll each batch repeatedly until the flavourings are well distributed.
6. Roll out to about 25mm (1”) and cut out your scones using a circular pastry cutter. (you should get about 6 of each if you use a 50mm cutter)
7. Brush with beaten egg and grate cheese on the savoury ones.
8. Bake at around 200 degrees C for 10 minutes or until golden (or 5 minutes in a ridiculously hot Billy can oven if you like them charred)
Contact me at:
simonablokeinthewoods@gmail.com
Or by mail at:
Simon, a bloke in the woods
PO Box 384
Diss
Norfolk
IP22 9DB
UK
Facebook - Simon, a bloke in the woods
facebook.com/Simon-a-bloke-in-the-woods-636523033219227/?ref=br_rs
Instagram - simon_a_bloke_in_the_woods
instagram.com/simon_a_bloke_in_the_woods/?hl=en
Music:
Back to Portland By TrackTribe
Valley Drive By The Whole Other
In this video, I head out to the woods with my son, Tom, to test out a range of camp ovens and to do a bit of baking on the campfire.
Being able to bake in camp really adds another dimension to camp food - fresh bread, scones, cakes, biscuits and all manor of tasty baked goodies - homely food out in the wild.
We will be testing out four popular types of oven - the Dutch oven, the Zebra billy can oven, the reflector oven and the Bemco Backpacker oven.
Tom is in charge of making a batch of scones - some with cheese and Jalapeño, some with fruit and we bake them over the fire.
I hope you enjoy the video.
Thanks for watching.
Petromax Ft6 Dutch Oven
petromax-shop.de/petromax_en/petromax-feuertopf-ft6.html
Zebra Billy Can (14cm)
raymears.com/Bushcraft_Product/224-Zebra-Stainless-Steel-Billy-Can-14-cm
Reflector Oven (link to build video)
youtu.be/svzE6XC6ACg
Bemco Backpacker Oven
backpackeroven.com
Scone Recipe
Ingredients
400g Self Raising Flour
1/2 tsp Baking Powder
Pinch of Salt
125g Butter, cubed
200ml Milk
75g Grated Cheddar Cheese
A handful of Jalapeño slices, patted dry
50g Sultanas
20g Sugar
Beaten Egg to Glaze
1. Add the butter to your flour, baking powder and salt mix and rub in to make fine breadcrumbs.
2. Add the milk, a little at a time, mixing to create a firm Dough that doesn’t stick to your fingers.
3. Divide the dough in two.
4. Roll out each half and lay on the cheese and jalapeños on one half and the fruit and sugar on the second.
5. Fold and roll each batch repeatedly until the flavourings are well distributed.
6. Roll out to about 25mm (1”) and cut out your scones using a circular pastry cutter. (you should get about 6 of each if you use a 50mm cutter)
7. Brush with beaten egg and grate cheese on the savoury ones.
8. Bake at around 200 degrees C for 10 minutes or until golden (or 5 minutes in a ridiculously hot Billy can oven if you like them charred)
Contact me at:
simonablokeinthewoods@gmail.com
Or by mail at:
Simon, a bloke in the woods
PO Box 384
Diss
Norfolk
IP22 9DB
UK
Facebook - Simon, a bloke in the woods
facebook.com/Simon-a-bloke-in-the-woods-636523033219227/?ref=br_rs
Instagram - simon_a_bloke_in_the_woods
instagram.com/simon_a_bloke_in_the_woods/?hl=en
Music:
Back to Portland By TrackTribe
Valley Drive By The Whole Other
