Puftaloons - Australian Fried Scones

  • frankieanne 7 years ago
    posted by Aussie_meat_pie
    Puftaloons Australian Fried Scones
    I made these on a whim for my breakfast and was really glad I tried them! I cut the recipe in half and made my own self-rising flour. They really did puff up so I guess my baking powder is still good. :-P Half of the recipe made the two you see with a little bit of scrap leftover. These are textured just like a biscuit.
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  • NPMarie 7 years ago said:
    They look so good! I've had this bookmarked forever..I wanted to make them for Rick, he had scones often when he lived in AU..awesome with a nice cup of tea:) Beautiful pictures!
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  • mommyluvs2cook 7 years ago said:
    Those are beautiful!!
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  • Good4U 7 years ago said:
    Wow! I just bookmark these. Thanks they look delicious what great pics!
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  • keni 7 years ago said:
    Apparently I am on this posters' "ignore" list cus I can't get to the recipe.

    hmmmm

    wonder what I did :)

    Gorgeous photo, Frankie!!
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  • frankieanne 7 years ago said:
    What the...? That's nuts, Keni.

    VERSION # 1:
    1 cup self-raising flour
    pinch of salt
    1/2 cup fresh or powdered milk
    Clarified fat
    VERSION # 2:
    2 cups of self raising flour
    ¼ teaspoon salt
    2 teaspoons butter or margarine
    ¾ cup milk

    VERSION # 1:
    Sift flour and salt. Add the milk near all at once and make into a soft dough.
    Turn onto a floured board and knead slightly.
    Press out one inch thick. Cut with a small round cutter.
    Make a small quantity of clarified fat moderately hot in a small frying pan. Put the puftaloons in and fry gently until golden brown underneath, then turn and cook till the other side is brown. Drain on absorbent paper then serve hot.
    VERSION # 2:
    Mix flour and salt
    Using fingers, rub butter or margarine into flour till it looks like breadcrumbs – just a little, no big lumps
    Make a well in the centre and mix in milk to form a soft dough
    Knead lightly
    Roll or pat out into 2cm square and cut into rounds with a cutter or a knife
    Fry bacon till crispy and then cook the puftaloons in the bacon fat till brown on each side OR heat some oil in a frying pan – not a lot, this is not deep frying – and cook them till golden and fluffy turning over as needed.
    ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
    Serve with golden syrup, jam, bacon, honey, vegemite, golden syrup, jam, peanut butter, tomato sauce, whatever you like.


    Neener, neener.

    Thank you ladies. I ate both of them. Its no wonder I haven't had lunch yet. :-D
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  • pointsevenout 7 years ago said:
    Think I would opt for ver#2 with the bacon then do up some eggs for a nice breakfast.
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  • mommyluvs2cook 7 years ago said:
    I like version 2 as well Points... I like the idea of frying it in the bacon fat :)
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  • keni 7 years ago said:
    Hey, luv, don't you have a game to watch? ;-)
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  • keni 7 years ago said:
    Thanks, Frankie... not sure why I'm on ignore... but appreciate you sharing the recipe. :-)
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  • mommyluvs2cook 7 years ago said:
    Hey! I can watch and type at the same time! :)
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  • mommyluvs2cook 7 years ago said:
    I didn't even know you could block someone from your recipes! Now I'm wondering what you did (or said) hehe :P
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  • keni 7 years ago said:
    I know, I was teasing.... they just got a lucky break, there... cus I don't agree with that reverse call. :-)

    I don't know what I did... does anyone see any reviews from me on his or her recipes? I'm never mean, am I??? eeeeks...

    oh well.... I'm justa bitch, we all know that.
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  • frankieanne 7 years ago said:
    I don't know, Keni. Could she be from that "other place"?
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  • mommyluvs2cook 7 years ago said:
    I saw that Keni...well the replay at least (gawsh, KIDS can be so needy!) J/K!
    I'm with Frankie, Im thinking maybe it's some oldie from AR and they came here and automatically blocked you.....
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  • keni 7 years ago said:
    Hell, the only ones I know of from "there" are long gone or never were here

    Lord knows.... it's been a rough week, so nothing would surprise me.
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