Here’s a recipe for Puftaloons, which are essentially fried scones popular in Australia:
Ingredients:
2 cups self-raising flour (or all-purpose flour with 2 teaspoons of baking powder)
Pinch of salt
1 cup milk
Butter or oil for frying
Directions:
Prepare the Dough:
Sift the flour and salt into a large mixing bowl.
Create a well in the center and pour in the milk.
Mix until you form a soft, slightly sticky dough. If it’s too dry, add a little more milk; if too wet, a bit more flour.
Knead Lightly:
Turn the dough out onto a floured surface and knead very lightly until just smooth. Over-kneading can make the puftaloons tough.
Shape the Puftaloons:
Roll or press the dough out to about 1 cm thick.
Use a floured round cutter (about 6 cm in diameter) to cut out rounds. Alternatively, you can simply cut the dough into squares or rectangles.
Fry:
Heat butter or oil in a frying pan over medium-low heat. You want to shallow fry, so just enough fat to cover the bottom of the pan.
Once the fat is hot, place the dough pieces into the pan. Fry for about 3-4 minutes on each side or until they are golden brown. Adjust the heat as necessary to ensure they cook through without burning.
Serve:
Drain the Puftaloons on paper towels to remove excess oil.
Serve hot with your choice of topping. Traditionally, they are enjoyed with golden syrup, honey, or jam, but you can also use butter, cream, or even savory options like bacon.
Notes:
The dough should be handled as little as possible for the best texture.
If you prefer a different taste or texture, some recipes suggest adding sugar to the dough or rolling the cooked Puftaloons in a mix of sugar and cinnamon while hot.
This recipe is based on various sources describing traditional Australian Puftaloons.
