Campfire Scones

1 C. flour
1/2 t. baking powder
1 heaping tsp. sugar
large pinch of salt
1 t. raisins (optional)
1 t. milk powder
2 t. margarine
1 or 2 eggs
water

Mix dry ingredients together. Add margarine, mixing with fingers till the consistency of coarse cornmeal. Beat the eggs and add. Then add just enough water to make a soft dough. Knead it on a floured plate just long enough to form a nice round circle, about 1/4" to 1/2" thick. If you've got an extra egg, beat it and brush it on the dough. Sprinkle some sugar on top. Then cut the dough into six or eight wedges.

If baking over a campfire, place wedges in a lightly floured Teflon frying pan, cover with foil or a metal plate, set on cleared ground and surround with coals. When golden brown, about 10 to 15 minutes, they're done.

If using a camping oven, use a Teflon pan with lid or a small baking sheet which can be covered. Same time. Serve with honey or jam.

Variations: Substitute buttermilk, sourdough starter, or even heavy cream for the milk powder. Add other dried fruits, slightly rehydrated. Strawberries and blueberries are great.