The KaiKai Book

Scones are biscuit-like pastries, are often cut into round shapes or wedges. According to the scone's history, it became popular and an essential part of the fashionable ritual of tea time in England Anna, the Duchess of Bedford, and now it's an English tradition known as "Afternoon Tea". In England, scones are served at "cream tea" in the late morning or with afternoon tea. You can spread some clotted cream and jam on it. But on this video I used, spreadable cheese and it goes perfectly well with raspberry jam! Try it! Here's what you'll need: - 200g All-purpose flour (1¼ cups) - 50g Unsalted butter (3½ tbsp) - 30g Sugar (¼ cup) - 6g Baking powder (1½ tsp) - 1 whole egg + 1 egg yolk - 40g heavy cream (3 tbsp) or substitute with 10g yogurt + 30ml milk

Dane Simpson cooks fried scones with his mum Lee Simpson. Ingredients: 3 cups Self Raising Flour 1½ Cups of water 1 teas salt Extra flour for kneading Olive Oil Method: 1. Add 3 cups of self-raising flour and salt to a mixing bowl and lightly mix. 2. Make a well in the centre of the flour mixture. 3. Add half of the water into the well and lightly mix. Add remaining water. Mixture will bind and be sticky. 4. Flour kneading board and scrape mixture onto floured board. 5. Lightly sprinkle the top of the mixture with flour to prevent from sticking to your hands. 6. Knead lightly - only until mixture comes together. 7. Pat the mixture out until about 1cm thick. 8. Cut mixture with a floured knife into strips approximately 5cm wide. Then cut across strips forming rectangles approximately 7cm long. Don’t worry about some shapes having rounded edges or if the shapes are different sizes. 9. Place 1cm of olive oil into a frying pan. 10. Allow to come to med-high heat. 11. Gently place the cut scones into the oil. 12. Cook for approximately 1 minute – scone will puff and be brown on the under-side. 13. Turn the scone and cook for another minute until it browns. 14. Remove scone from oil and place on a paper towel to drain. 25. Serve hot, sweet or savoury - your choice! Serve suggestions: • Spread with Butter and Golden Syrup, Jam and Cream or any spread of your choice • Roll in cinnamon sugar and dip into chocolate syrup • Can be eaten savoury with ham and cheese filling, or as a side to curries and stews.

ABC Everyday reporter Molly Hunt is going out bush in East Kimberley to catch up with her Nan and bake the family damper recipe! Our new video series, Comfort Food, looks at recreating your favourite childhood dishes as an adult through the help of your beloved parents.