Fried Breakfast SconesServes:
- 3 cups plain flour
- 3 tsp baking powder
- pinch of salt
- 3 tbsp butter
- 1 cup of milk, soured with a squeeze of lemon juice
- canola or vegetable oil for shallow frying
- butter and golden syrup to serve
In a bowl or processor combine flour, baking powder and salt and butter and pulse or rub in with your fingertips.
Pulse or stir in milk, use more or less as required to achieve a soft dough.
Knead lightly and roll out on a floured bench. Cut into thick rounds - approx 1 ½ cm using a cookie cutter or glass.
Pour oil in a frying pan to around 1cm depth, when hot, fry the scones gently on both sides till well risen and golden. Don’t cook them too quickly or they’ll be raw in the middle.
Drain on kitchen towel and serve piping
This is a classic scone dough so it won’t hang around, the raising agent will expend itself if left too long which means its best to cook them as soon as the dough is made.