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Damper

INGREDIENTS:

  • 1 x packet Lion Classic Scone Mix 535g

  • ½ cup (125mL) milk

  • ½ cup (125mL) water

  • Pinch salt

  • Flour for dusting

  • Baking tray

  1. Preheat oven to 220°C (200°C fan forced). Line the baking tray with baking paper.

  2. Mix together the contents of the scone mix sachet, salt, milk and water in a medium sized mixing bowl until a dough starts to form, if dough is not coming together easily add more water (a teaspoon at a time) until it starts to come together. Turn out onto a floured board and knead gently until smooth.

  3. Shape dough into a 15cm to18cm disc and place on the prepared baking tray. Use a sharp knife that has been dipped in flour to mark 8 wedges on top and dust the damper with a little extra flour.

  4. Bake for 25-30 minutes or until the damper is cooked through and sounds hollow when tapped on the base.