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Puftaloons from Cefalu

Another alternative to the more traditional baked scone is the Puftaloon.  I found them to be quite delectable during my stay in Cefalu and honestly, have not found them anywhere else in the Confederacy.  A true hidden treasure this was to find.


1 egg
1 c. milk
1/2 cup sifted flour
1 tsp. baking powder
Butter for frying


Beat egg and milk together in bowl. Sift flour and baking powder together. Add to previous mixture, mix until smooth. Batter should be consistency of cream. Add more flour, if necessary. Grease griddle or large frying pan lightly. Drop batter by tablespoons. Bake over low heat until lightly browned on both sides.

Serve with plenty of butter and jelly, if desired. This is a favorite tea time specialty. Serves 4-6.

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