Hi all, hope you can help. I was at our local Outlet Centre yesterday that has an Australian cafe in it. We had the most amazing Fruit Damper Bread and I'd like to have a go at making it. It was shaped like a scone but was very buttery and so light/fluffy. My scones have certainly never come out light or fluffy! Here's hoping one of you might be able to shed some light on a recipe or give me some tips.
Many thanks