Scone mixture needs to be worked quickly and lightly to avoid stiff and therefore tough dough. If the dough gets tough, the scones will not rise. If you make double the quantity of this scone mixture, only use 1½ cups milk, not 2 cups, but double all the other ingredients.Damper is basically a scone mixture and was traditionally made in a cast-iron pot with a lid, called a "camp oven". The entire pot was either covered in hot wood coals or the camp oven was placed in a hole in the ground and surrounded with hot wood coals. It was usually served with tea made in a billy over the camp fire. Damper was originally made with plain flour, salt and water, basically a scone mixture. I make mine using cream and self-raising flour and instead of cutting a pattern in the top of the dough to break it into scones, I score the dough into wedges.
Prep Time
10 mins
Cook | Chill | Freeze
10 mins
Oven Settings
Oven Temperature
Prep Time
10 mins
Cook Time
10 mins


  1. 2 cups self raising flour
  2. ¼ tsp salt
  3. 2 Tbsp butter
  4. 1 cup milk or buttermilk
  5. Golden syrup and butter to serve (for damper)
  6. Whipped cream and jam to serve (for scones)


  1. Preheat the oven.
  2. Line a cookie slide with baking paper, or use a round or square cake tin that's been greased.
  3. Sift the flour and salt into the bowl of a food processor.
  4. Cut the butter into cubes, and while the food processor is running, add the butter cubes one at a time until they are all incorporated and the mixture resembles coarse meal.
  5. Transfer the mixture to a mixing bowl.
  6. Pour nearly all the milk in at once, keeping a little for glazing, and mix quickly with a knife to a soft dough.
  7. Turn onto a floured board and knead very lightly and quickly.
  8. Roll or press out to a round or square shape about 3cm thick.
  9. If you're making scones, score the top into 9 equal portions (like a noughts and crosses board), not cutting all the way through, but just enough to be able to break the cooked dough into individual serves.
  10. If you're making damper, shape the dough into a circle and score the top diagonally to form triangle pieces when broken.
  11. Brush with milk to glaze.
  12. Place on the tray and bake for 8 - 10 minutes.
  13. Serve with butter, or jam and cream if you're making scones.
  14. If you're making into a damper, serve hot with golden syrup.
Adapted from 230°C
Adapted from 230°C
Victoria Hansen Food http://www.victoriahansenfood.com/


  • Cheese Scones – add ½ cup grated tasty cheese to the flour mixture after the butter, or roll out the dough, sprinkle with the cheese, roll up and cut up like a roulade and place on the slide with the cut edge up.
  • Date/Sultana Scones – add 1/3 cup sultanas or chopped dates to the flour after the butter.

NB: Pumpkin Scones are made with a completely different recipe, more like a cake. Pumpkin scones are not considered a variation of basic scone/damper recipe.

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