Pappy was the shearer’s cook on Otematata Station while on ‘stay-out’ with Adrian Cox’s Shearing Gang during the eighties.
I was given this recipe by my husband Joe’s Aunty Katrina, who knew it as a muffin recipe. With a few tweaks it became Pappi’s scone recipe. Penned with an ‘i’ and not an ‘y’.
Last pre lamb shear I was given Ruth Entwistle Low’s book ‘The Shearers’ to read, and I flipped through the book and saw the incredible chapter about the legend in the kitchen, who’s recipe I had adapted but never met, Pappy. But of course what do you think I noticed straight away? The spelling of her name. I had been spelling it wrong all these years!
For that I do apologise.
But however you spell her name in your handwritten recipe book – this recipe is legendary.
It is easy to adapt and fast to make, therefore making it the perfect smoko recipe, because we all know how the cook is often the last to know when a smoko is needed (or if there are extras to feed).
All of the ingredients can be prepped the night before if you have an early start.
The mixture should be wet and easily dolloped onto the lined baking sheets.
You should be able to fit six scones on each baking sheet.
Enjoy buttered on their own, or with soup to help mop up the bowl.
- One large bowl
- Lined baking trays
- Cheese grater
- Butter knife
- 2 ½ cups Self Raising Flour If you have no self raising flour – then use 2 ½ cups of standard flour and 3 ½ tsps of baking powder
- 2 cups Grated cheese You could use tasty, edam or colby
- 2 Eggs
- 4 rashers of Bacon
- Salt and Pepper
- 1 cup Milk
- Preheat the oven to 180 degrees.
- Mix all of the ingredients together in a bowl using the butter knife to scrape the bowls edges.
- You may need more milk to bring the together (You want the mixture to be quite wet).
- Spoon onto the lined baking sheets. You will get twelve medium sized scones.
- Bake for 10-15 minutes until golden in colour.
- Serve either warm or cold, halved and buttered.