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

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.

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.

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