Fried Scones (Puftaloons)
1 cup of self raising flour
a pinch of salt
1/2 cup of milk
clarified fat
1. Sift flour and salt together in a mixing bowl. Add milk nearly all at once and make into a soft dough.
2. Turn out onto a lightly floured board and knead slightly. Press out to about 1/2″ thick. Cut with a small round cutter.
3. Heat a small quantity of clarified fat in a small frying pan. Put the puftaloons in and fry gently until a golden brown underneath then turn with a palette knife and cook until the other side is browned.
4. Drain on absorbent paper. Serve hot with your favourite jam, syrup or honey
Hi, Thank you so much for the Fried Scone or as we used to call them Puffdaloons recipe. Miserable day here in central Q’ld massive weather change overnight – back to winter and I just thought of making Puffdaloons but could not remember how my mother used to make them. Cheers, Michelle
I remember cold wet lunch times in Tasmania during the war. Meat rationing was on and there were six of us kids with adult appetites. Mum would make a great pile of puftaloons and we would demolish them with jam.Must introduce them to my grandchildren.
As an aside a local pioneer was Mr. Loone and he was always referred to as Puffer.
i remember my Nana making pufftaloons when i was a kid but i always thought she put cooked cold meat in them before cooking (maybe it was her own version of this recipe lol)
Nan used to make them by the dozens. Used to eat them with her famous spaghetti, then poured golden syrup into them for dessert..ahh, the good old days..