Sage and parmesan hit the air first—woodsmoke, herbs, and that nutty, salty smell that makes everyone wander over to the fire. Sage Parmesan Campfire Scones bake up with crisp, browned edges and a tender middle, with little pockets where the cheese melts and toasts. They feel special without asking much from your camp kitchen.
They also match real campsite timing: mix the dough at home, tuck it into a cooler, and bake when you’ve got a steady bed of coals. Use gentle, even heat in cast iron so they cook through instead of scorching—lid on if you’re using a Dutch oven, or keep the skillet slightly off the hottest spot. While they bake, you can get coffee going or set up breakfast without babysitting every minute.
Eat them warm with a swipe of butter, or let them cool and pack them for the trail. They’re sturdy enough for a day bag, but still flaky, and the savory finish pairs well with soup, eggs, or a simple mug of tea back at camp.
Sage Parmesan Campfire Scones
Equipment
- Cast iron skillet
- Mixing bowl
- Knife
- Spatula
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup cold unsalted butter cubed
- 1 cup grated parmesan cheese
- 2 tablespoons fresh sage finely chopped
- 3/4 cup milk
Instructions
- Mix flour, baking powder, and salt in a bowl. Rub in butter with fingertips until mixture resembles coarse crumbs.
- Stir in parmesan and chopped sage. Add milk and mix until just combined—do not overwork.
- Turn dough onto a floured surface, pat to 1-inch thickness. Cut into 8 triangles or rounds.
- Place scones in a greased cast iron skillet. Bake over campfire with lid or foil tent for 14-16 minutes, rotating for even heat, until golden and set.
- Cool slightly before serving.