Sago Scones
Ingredients
Directions
Prepare the sago
Pour boiling water over the sago and stir for one minute.
Add another cup of dry sago and salt.
Cover and let it cool until it's manageable with your hands.
Shape the dough
Incorporate enough flour to form a stiff dough.
Roll out the dough to a thickness of ¼ inch.
Bake
Bake on an iron plate over the fire.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Sago
- Its starch thickens and gels when hydrated, giving the dough its body.
- Boiling water
- Hydrates and cooks the sago starch, making it soft and pliable.
- Flour
- Adds binding and structure so the dough holds its shape when rolled.
The step that matters
Let the sago cool before handling. Freshly cooked sago starch is hot and sticky. Cooling lets it firm up enough to handle safely and to form a dough that holds its shape when rolled.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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