I guess the best test is if your happy with the end results. I have cooked scones since 11 years old in Domestic Science School.
. We never used extra Baking Powder. I know these days there are lots of technical/chemical reasons given as to why things work but thats a bit much for my Seniors brain.
The lightest scones/damper I have ever made were using the tupperware recipe which uses cream and lemonade and has very little mixing. I like this as you dont have to rub the butter into the flour and get all messy.
The best bread I make uses powdered milk and although eatable without it the texture is far better when I use it.
I havent got around to making this recipe that Furphy put in previously but I would think it would be hard to beat and does have the extra baking powder in it. In the very old days they maybe didnt have self raising flour and therefore always added baking powder to flour. Also if the flour was in extreme weather conditions or had been in storage for long periods perhaps the raising agent didnt always work as well.
Regarding the kneading I was always taught light for scones and heavy for bread. I have used the CWA Scone mix in a packet and found that handy to use and it does recommend kneading which is the opposite to which I was taught so I didnt and they came out fine.
The end result is all that matters and hot damper/scones with plenty of jam and cream is usually popular.
I am still at a loss at what is the difference between scones and damper except the shape.
Furphyslinger wrote on Mar 27
th, 2008 at 4:28pm:
Hi all have been using camp ovens since i WAS ABOUT 16 generally as a drover after I left school and was given this recipe by an old bloke who would have been in his 80s in the early 1960's so rather than see the recipe disappear I thought that I would share it with you. This damper is the best I have ever eaten and provides a great plain damper to replace bread and as in all damper mix's you can add whatever extra fillings you wish but is great on its own:
4 cups or (2 sifters) self raising flour silfters were used to eliminate weevils
3 tablespoons Sunshine milk powder
2 teaspoons baking powder
good pinch salt
tepid (warm) water to mix to a dough
mix dry ingrediants in a dish or bowl then make a hollow in the centre of the mix and slowly add the water while mixing knead into a ball until the dough feels slightly rubbery then place in the centre of a hot camp oven and bake for 30 min in a hot camp oven.
Remove and enjoy hot or cold
I have always found this damper to be very popular and there is never any left over.
aatry it out remember the old timers only used powdered milk not having a fridge
Furphy
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