Puftaloons

Puftaloons

Fried scones

By
From
Encyclopedia of Food and Cookery
Makes
12

It seems that puftaloons are particular to Australia, where, traditionally, they are eaten hot with golden syrup or treacle. Puftaloons are a type of scone dough fried in plenty of hot dripping or a light vegetable oil.

Ingredients

Quantity Ingredient
300g self-raising flour
1/2 teaspoon salt
30g butter
170ml milk
oil, for deep-frying

Method

  1. Sift flour and salt into a bowl. Rub in butter. Make a well in centre and mix in milk, adding more milk if necessary to make a soft dough.
  2. Knead lightly, then roll out on a floured work surface to 1 cm thickness. Cut into rounds with a 4 cm pastry cutter.
  3. Heat oil in a saucepan or deep-frying pan and fry scones, turning once, until puffed, golden and cooked through. Drain on paper towels and serve hot.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again