Puffdaloons Food
PUFFDALOONS
This is something my Welsh Nana would make for Sunday night. Not quite sure if she just made up the name for these, but its basically a scone fried. Very tasty with pea & ham soup! My family always makes scones by sitting milk out of the fridge so it sours and then mixing it half/half with water.
Provided by Coasty
Categories Scones
Time 25m
Yield 10-15 pieces
Number Of Ingredients 8
Steps:
- Sift flour, salt and baking powder into a bowl. Cut butter into small pieces and rub through the flour. If you have hot hands, dip them in cold water before you do this, so the butter doesn't melt.
- With a knife "cut" the egg and milk/water through the flour mix until and dough forms.
- Turn onto a floured workbench and gently push dough together. You don't want to over work the dough or they will be tough.
- Flatten out with you hand to about 2cm and either cut with a glass or biscuit cutter.
- Heat fry pan and add enough oil to be about 1/2cm deep.
- Over medium heat add the puffdaloons and fry on boths sides until nicely browned.
- Best eaten with soup.
Nutrition Facts : Calories 145.7, Fat 5.8, SaturatedFat 3.4, Cholesterol 34.6, Sodium 247.8, Carbohydrate 19.8, Fiber 0.7, Sugar 0.4, Protein 3.5
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PUFTALOONS WITH GOLDEN SYRUP RECIPE | GOOD FOOD
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- Combine the flour, salt and milk in a bowl and mix until it just barely comes together – it should still be lumpy and the texture inconsistent. Gently press the rough dough into a rectangle around 1½ cm thick and then cut into 6 equal-sized pieces.
- Heat a third of the butter in a small frying pan over low heat and fry the puftaloons 2 at a time for about 3 minutes on each side, until browned. Serve dusted with icing sugar (optional) drizzled with golden syrup (not optional).
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