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






Skill level

Average: 3.6 (21 votes)


  • 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


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.


  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.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.