Utah Fried Scones

I just spent the week at my dad's in Washington and he really, really, really wanted something from his childhood- a treat his mother often made when making bread.  Fried scones.  Not having a mixer there, I googled a recipe from the Internet that was easy to make- to stir up- and they turned out okay- but I knew my good friend Patty made "super" scones for Christmas for her family and I knew that recipe called for buttermilk (which I didn't have on hand at my dads anyway...)  Here is the recipe for the quick and easy ones. (Actually the real easy recipe is getting Rhode's Frozen roll dough and letting it raise completely, then stretching each dough roll and frying them)  I like frying them in an electric fry pan to monitor the heat of the oil.  375 degrees.  If you cook them too quickly, they'll be brown on the outside and dough-ie in the middle.  Not good.  I like best with honey butter or jelly.

 

  

Fried Scones (aka: Utah Scones)

 

Author: Tiffany-http://www.lecremedelacrumb.com

• 1 cup hot water
• 1 tablespoon active dry yeast
• ⅓ cup oil
• 1 teaspoon salt
• ¼ cup sugar
• 3½ cups flour
• 1 egg, beaten
• 2 quarts oil, for frying
• for serving: honey butter, syrup, honey, powdered sugar

Instructions

1. Mix 3 tablespoons of warm water with yeast adding a pinch of sugar. Set aside for 10 minutes (mixture will rise and foam).
2. While yeast is rising, combine hot water, oil, salt, and sugar in a large bowl.
3. Add egg to the yeast mixture and mix well.
4. Add the egg/yeast mixture to the oil/sugar mixture. Stir well.
5. Gradually add flour stirring well after each addition. Knead the dough as it stiffens until you get a doughy, elastic consistency ( about 5 minutes)
6. Place dough in a well-greased bowl, turning once to grease the top. Let dough rise for about 30 minutes or until double in size.

Frying Directions

1. Line cooling racks or plates with paper towels. Fill a large sauce pan with 2 inches of oil and heat to 350-375 degrees Fahrenheit over medium-high heat.
2. Meanwhile, punch down dough and divide into 12 balls. Roll out a piece of dough on a lightly floured surface into ¼-inch thick circles or squares. Use your fingers to stretch out the balls of dough.
3. Carefully place two or three balls of dough in the oil and fry until golden brown on each side (about 1-2 mins). Transfer to paper towels to drain. Repeat until the dough is all fried.
4. Serve hot with honey butter, butter, syrup, or powdered sugar. Our favorite is honey and powdered sugar!

Notes

Recipe makes about 12 large scones.

 

 

Patty's Super Scones (Overnight Recipe- perfect for holidays)

1 quart warm buttermilk- can use Saco powdered

2 pkg. active dry yeast

1/4 cup lukewarm water

2 Tb. sugar

2 beaten eggs

3 tsp. baking powder

1/2 tsp. baking soda

9 cups flour

 

Dissolve the yeast in the lukewarm water and sugar until foamy, then add the warm buttermilk and the beaten eggs.  Mix the dry ingredients together.  Add 1/2 of the dry ingredients to the yeast mixture and beat well.  Stir in the remaining flour.  Place in a large Tupperware type bowl, greased, and store in a cool place.  When doubled in size, punch down and then cover with lid and refrigerate overnight. The dough will be kind of sticky.  Roll out on floured surface about 1/2 inch thick and cut into rectangles or shapes with pizza cutter.  Let rise again 30-60 minutes.  Don't stretch.  Place carefully in deep frying oil and cook until golden on both sides.

 

Six Sister's Utah Scones- similar to Patty's but 1/2 quantity and not overnight.

Ingredients

• 1 tablespoon active dry yeast
• 1/2 cup warm water (110° to 115°)
• 1 cup warm buttermilk, (110° to 115°) (can use powdered buttermilk- Saco) 
• 1 large egg
• 3 tablespoons canola oil
• 1-1/2 teaspoons sugar
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 4 to 4-1/2 cups all-purpose flour
• Oil for deep-fat frying
• HONEY BUTTER:
• 1/2 cup butter, softened
• 1/4 cup honey
• 1/4 cup confectioners' sugar
• 1/4 teaspoon vanilla extract

Directions

• 1. In a large bowl, dissolve yeast in warm water. In another large bowl, combine the buttermilk, egg, oil, sugar, salt, baking soda, yeast mixture and 2 cups flour; beat on medium until smooth. Stir in enough remaining flour to form a stiff dough.
• 2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
• 3. Punch dough down. Turn onto a lightly floured surface; roll dough into a 16x8-in. rectangle. Cut into 24 rectangles. Cover with a clean kitchen towel and let rest for 1 hour.
• 4. In an electric skillet or deep fryer, heat oil to 375°. Fry scones, a few at a time, until golden brown on both sides. Drain on paper towels.
• 5. For honey butter, in a large bowl, combine butter, honey, confectioners' sugar and vanilla; beat until smooth. Spread on scones. Yield: 2 dozen.