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“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.”
READY IN:
25mins
YIELD:
10-15 pieces
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. With a knife "cut" the egg and milk/water through the flour mix until and dough forms.
  3. Turn onto a floured workbench and gently push dough together. You don't want to over work the dough or they will be tough.
  4. Flatten out with you hand to about 2cm and either cut with a glass or biscuit cutter.
  5. Heat fry pan and add enough oil to be about 1/2cm deep.
  6. Over medium heat add the puffdaloons and fry on boths sides until nicely browned.
  7. Best eaten with soup.

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