🇵🇬 Papua New Guinean Cuisine

Scones

PNG-Style Fried Scones

Prep Time 15 min

Servings 8

Difficulty Easy

Calories 218 kcal

Fluffy rounds of dough deep-fried until golden brown, served hot with butter or jam. These fried scones are a beloved PNG adaptation of colonial-era baking, found at every market and roadside stall.

Ingredients

3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 egg, beaten
3/4 cup water or coconut milk
Vegetable oil for deep frying

Instructions

1 Mix flour, baking powder, salt, and sugar in a bowl.
2 Add beaten egg and water. Mix to form a soft, slightly sticky dough.
3 Knead briefly on a floured surface until smooth. Rest 10 minutes.
4 Divide dough into 8 equal portions and shape into balls, then flatten slightly.
5 Heat oil to 170C in a deep pot.
6 Fry scones 2-3 at a time, turning once, about 3-4 minutes per side until puffed and golden brown.
7 Drain on paper towels. Serve hot with butter or jam.

Did You Know?

In PNG, 'scone' always means a fried dough ball, never the baked British version. Asking for a baked scone at a PNG market will earn you a confused look.