by Jolene Lamb, coordinator, Culinary Institute, Lincoln Land Community College
Ok, I admit, I binge watch television series. Several years ago I had to check out the buzz surrounding HBOs Game of Thrones. It is a television series that aired from 2011 to 2019. It is an adaptation from a series of fantasy novels written by George R. R. Martin. Set on the fictional continents of Westeros and Essos, Game of Thrones tells the stories of several characters from the Seven Kingdoms vying to claim the Iron Throne or fighting for independence from it. It’s violent, bloody and most likely given an R rating. So how on Earth is this inspiration for a class you wonder? For starters, scones rhymes with thrones and it’s fun to say. So there I had it, a fun title for a class about scones. I took inspiration from the show featuring characters from different continents and decided the class should feature scones from around the world. And there you have it, an inside peek at my creative processes.
Enjoy these recipes from the class. The Australian scone, named puftaloons, are a fried version of a scone served with maple syrup and bacon. It is most definitely my new favorite brunch recipe!
Puftaloons with Maple Syrup and Bacon
Makes 12 scones
Let’s bring back those old-school, Aussie fried scones, the puftaloons.
2 1/4 cups self-rising flour
Pinch of salt
275 ml milk
3 tablespoons veg oil (for frying)
3 ounces butter
Crispy bacon, to serve
Pure Maple syrup, to serve
Sift flour and salt into a large bowl. Make a well in the center. Stir in the milk until a sticky dough forms. Turn onto a well-floured surface and knead the dough gently until smooth.
Roll out the dough until ¼ inch thick. Use a 4 inch-round cutter to cut 12 discs from the dough, re-rolling scraps if necessary.
Heat 1 tablespoon of the oil and 1 ounce of the butter in a large non-stick frying pan over medium-low heat. Cook 4 discs, turning, for 3-4 minutes or until golden and cooked through. Transfer to a plate lined with paper towel. Repeat, in 2 more batches, with remaining discs, oil and butter.
Divide puftaloons among plates and top with crispy bacon and maple syrup.
Makes 8 scones
These tender, flaky scones are all about the butter. And since the flavor of the butter really shines through, this is a good time to splurge on a high-quality Irish butter like Kerrygold. The extra flaky, buttery texture is achieved by using a technique borrowed from puff pastry—spreading butter onto the rolled-out dough and folding it in layers.
1 cup cold whole milk
1/4 cup granulated sugar
1 teaspoon kosher salt
3 cups all-purpose flour, plus more for dusting
2 1/2 teaspoons baking powder
8 ounce (2 sticks) cold unsalted butter, divided
1/2 cup dried currants
turbinado sugar (for sprinkling)
Flaky sea salt (for sprinkling)
Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
Whisk milk, granulated sugar, and kosher salt in a medium bowl until sugar and salt dissolve.
Whisk flour and baking powder in a large bowl. Cut 10 Tbsp. butter into 1/2″ cubes, add to flour mixture, and blend with a pastry cutter or your fingertips until pea-size pieces form with some larger chunks remaining.
Add milk mixture and stir with a fork until large clumps form. Gently knead in the bowl until dough just comes together. Transfer to a lightly floured work surface.
With a lightly floured rolling pin, roll out dough to a 14×8″ rectangle, with long side facing you.
Heat 2 Tbsp. butter in a small, microwave-proof bowl in the microwave until softened but not melted, about 20 seconds. Spread evenly over dough with fingertips, then sprinkle currants evenly on top and press to adhere. Fold up bottom third of dough over center, then fold down top third to meet bottom edge, as if folding a letter. Fold in half crosswise, then, using a rolling pin, gently flatten into an 8×4″ rectangle.
Cut dough in half lengthwise and in quarters crosswise to form 8 even squares.
Transfer to prepared pan, spacing 2″ apart. Sprinkle tops generously with demerara sugar and lightly with flaky sea salt.
Bake until scones are golden brown, 25-30 minutes.
Meanwhile, melt remaining 4 Tbsp. butter in a small saucepan over medium-low heat. When butter bubbles, remove from heat and skim off foam from surface. As soon as the scones come out of the oven, lightly brush tops with clarified butter, leaving behind white solids in bottom of saucepan. Cool scones on sheet on a wire rack and serve hot, warm, or room temperature.
Do ahead. Rolled and cut scone dough can be frozen in an airtight container up to 2 days. Bake directly from the freezer, increasing baking time as needed. Scones can be made 6 hours ahead-let cool completely and store in an airtight container at room temperature.
Lincoln Land Community College offers credit programs in Culinary Arts, Hospitality Management, Baking/Pastry, and Value Added Local Food, and non-credit cooking and food classes through our Community Learning Culinary Institute. For more information, visit our website at www.llcc.edu.
Cooking or food questions? Email firstname.lastname@example.org.