Puftaloons with jam and cream

These classic Australian pan-fried scones are easy and fast. Perfect for arvo tea with a hot cuppa.

• serves

  4

• prep

  5 minutes

• cook

  15 minutes

• difficulty

  Easy

Stream free On Demand

Afternoon Tea

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 300 g (2 cups) self-raising flour
• ½ tsp salt
• 250 ml (1 cup) milk
• 60 g butter, for frying
• 300 ml thickened cream
• strawberry jam, to serve

Instructions

1. Combine the flour, salt and milk in a bowl and mix until it just barely comes together. Do not over-mix the dough. It should still be lumpy and inconsistent. Turn out the dough onto a lightly dusted chopping board and shape into a rectangle about 1½ cm thick. Using an 8-cm cutter, stamp out rounds. Gently gather the scraps together and repeat with the remaining dough.  
2. Heat one third of the butter in a large non-stick frying pan over low heat. Fry the puftaloons in batches 3-4 at a time for about 3 minutes each side until browned. Whip the cream until soft peaks form, then serve with the puftaloons and jam.

 

Photography by Adam Liaw.

Want more from The Cook Up?

• Stream free here at SBS On Demand.

• Get the show recipes, articles and more here.

• Cook more Adam Liaw recipes here.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Afternoon Tea

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G