Damon Mcknight
Puftaloons are classic Australian pan-fried scones that are easy and quick to make. They are perfect for afternoon tea with a hot cup of tea. The recipe for these delicious treats first appeared in the 1926 edition of the Commonsense Cookbook, which recommended serving them on a d'oyley on a hot plate. They can be served with maple syrup, lemon curd, honey, or jam and cream.
| Characteristics | Values |
|---|---|
| Type of Food | Scones |
| Cuisine | Australian |
| Cooking Method | Pan-fried |
| Ingredients | Flour, Salt, Milk, Butter/Margarine, Cream, Jam |
| Consistency | Soft Dough |
| Oven Temperature | 200˚C |
| Frying Pan Temperature | Moderately Hot |
| Frying Time | 3 minutes per side |
| Serving Suggestions | Maple Syrup, Lemon Curd, Honey, Jam, Cream |
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Ingredients
Puftaloons are classic Australian pan-fried scones. They are easy and fast to make and are perfect for afternoon tea with a hot drink.
To make puftaloons, you will need the following ingredients:
- Flour
- Salt
- Milk
- Water
- Butter or margarine
- Oil or clarified fat for frying
You can serve puftaloons with honey, maple syrup, lemon curd, jam, and cream.
Variations
There are a few variations to the recipe. One source suggests baking the scones instead of frying for a healthier alternative. If baking, you should only add enough milk to make a soft, kneadable dough, rather than a sticky, runny consistency. Cut the dough into circles that are 2 cm thick and bake for 8 to 10 minutes on a greased baking tray at about 200˚C.
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Mixing the dough
To make the dough for Australian puftaloons, start by sifting the flour into a large mixing bowl. If you are making the traditional fried version, add a pinch of salt to the flour. Create a well in the centre of the flour mixture and slowly add water or milk to the well, mixing as you go. If you are baking the puftaloons, only add enough milk to make a soft, kneadable dough, rather than a sticky, runny consistency.
For the fried version, the dough should be slightly sticky. Lightly flour a kneading board and scrape the mixture onto it. Sprinkle the top of the mixture with a little more flour to prevent it from sticking to your hands. Knead the dough lightly, just until it comes together.
For the baked version, turn the dough out onto a lightly dusted board and shape it into a rectangle about 1.5 cm thick. Using an 8 cm cutter, stamp out rounds. Gently gather the scraps of dough and repeat the process.
For the fried version, pat the mixture out until it is about 1 cm thick. Cut it into strips about 5 cm wide, then cut across the strips to form rectangles about 7 cm long. Don't worry about getting the shapes perfect or making them all the same size.
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Shaping the dough
Firstly, prepare your work surface by lightly flouring a kneading board or dusting a chopping board with flour. This step ensures that the dough doesn't stick to the surface and makes it easier to handle. Once your surface is ready, you can begin to shape the dough.
For the next step, there are two methods. One method suggests patting the mixture out until it is about 1 cm thick. This method is ideal if you prefer a more rustic, free-form shape for your puftaloons. You can then use a floured knife to cut the dough into strips approximately 5 cm wide, and then cut across the strips to form rectangles that are around 7 cm long. Don't worry if the shapes are not perfect or if they vary in size—imperfections add character to your puftaloons!
Another method suggests turning the dough out onto the prepared surface and shaping it into a rectangle about 1½ cm thick. This method provides a more consistent shape for your puftaloons. Then, using a round cutter, typically about 8 cm in diameter, stamp out rounds from the dough. If you prefer more uniformly sized puftaloons, this method is ideal.
Once you've cut out your desired shapes, gather any remaining scraps of dough gently and repeat the process until you've used up all the dough. Remember not to overwork the dough, as it should still be slightly lumpy and inconsistent in texture.
Now that your puftaloons are shaped, they are almost ready for cooking. Whether you choose to fry or bake them, shaping the dough is an essential step in creating these delicious Australian treats.
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Frying
Puftaloons, also known as Australian fried scones, are a delicious treat that can be served as a dessert or breakfast. They can be made by frying dough in butter or oil until golden brown. Here is a detailed, step-by-step guide on how to make these mouth-watering treats:
Preparing the Dough:
First, combine flour, salt, and milk in a bowl. Mix these ingredients until they just barely come together to form a soft dough. It is important not to over-mix the dough; it should still be lumpy and inconsistent in texture. Turn out the dough onto a lightly floured surface and shape it into a rectangle about 1.5 cm thick.
Cutting and Frying:
Using a small, round cutter (about 8 cm in diameter), stamp out rounds from the dough. Gather the scraps gently and repeat the process with the remaining dough. Now, heat some butter or oil in a large non-stick frying pan over low heat. The amount of butter or oil should be just enough to coat the bottom of the pan. Fry the puftaloons in batches of 3-4 at a time to avoid overcrowding the pan. Fry each batch for approximately 3 minutes per side, or until they are golden brown and fluffy.
Serving Suggestions:
Puftaloons are typically served hot and can be accompanied by a variety of toppings. For a sweet treat, serve them with whipped cream and jam, honey, maple syrup, lemon curd, or even peanut butter. If you prefer a savoury option, bacon and tomato sauce are also popular choices.
Tips and Variations:
Some people like to cook bacon first and then use the bacon fat for frying the puftaloons, adding a unique flavour. You can also bake the scones instead of frying for a healthier alternative. Additionally, you can experiment with different shapes and sizes for your puftaloons by using different cutters or simply cutting the dough into squares or triangles. Enjoy the delicious, golden, and fluffy puftaloons!
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Serving suggestions
Puftaloons, also known as Australian fried scones, can be served in a variety of ways. They can be enjoyed as a sweet treat for dessert or breakfast, or they can be made savoury and used as a "dumpling" in a curry or casserole. They also make a great alternative to potatoes.
If you're feeling traditional, serve your puftaloons hot with your favourite spreads. Some popular options include golden syrup, jam, honey, Vegemite, peanut butter, or tomato sauce. You can also dust them with icing sugar for an extra touch of sweetness.
For a more indulgent option, serve your puftaloons with whipped cream and jam, creating a delicious and decadent treat.
If you're looking for a healthier alternative, you can bake your puftaloons instead of frying them. Simply adjust the amount of milk you use to create a soft, kneadable dough, cut the dough into circles, and bake them in the oven.
No matter how you serve them, puftaloons are a versatile and much-loved Australian snack that can be enjoyed at any time of the day.
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Frequently asked questions
Australian Puftaloons are classic pan-fried scones. They are considered a very old-fashioned Australian food, similar to a swagman's griddle cake.
You will need flour, salt, water or milk, and butter or margarine. You can also add toppings like maple syrup, lemon curd, honey, jam, and cream.
First, sift flour and salt into a large mixing bowl. Make a well in the centre and add water or milk. Mix until it comes together. Turn the dough onto a floured board and knead lightly. Cut the dough into circles or rectangles and fry in a pan until golden brown. Serve with your desired toppings.
