Puftaloon

A puftaloon is a scone that has been shallow fried in a fat. Australian in origin, it is made from flour, fat, salt, leavening agent, and either water, butter, or milk―the food writer Helen Saberi describes them as "somewhere between a damper and a scone". Puftaloons are served with either sweet and savoury accompaniments, although traditionally they were eaten with golden syrup or treacle. Alternative sweet pairings include honey, or butter and jam, while savoury pairings include bacon, gravy, and grilled tomatoes. Puftaloons are also called fried scones, and historically, moon balls, puff de lunas, and puftaloonies. One representative recipe, published in the New South Wales newspaper Manilla Express in 1904, called for cooks to use "½ lb.

Description: Wikipedia — Puftaloon, CC BY-SA 4.0