Tuesday, January 22, 2013


These are "Utah scones" I guess.
After living here, I've realized New Englanders call it fried dough...and scones are more like biscuits?! 

This is MY idea of a scone.
We ate these with minestrone soup last night, perfect for a cold snowy evening.
(and we had the missionaries over, both from Utah, so they were thrilled to have scones)

½ cup butter, softened
½ teaspoon vanilla
½ cup honey


Mom’s Scones
1 cup warm water
1 cup warm milk
1 Tbsp. dry active yeast
3 Tbsp. granulated sugar
1/4 cup melted butter, cooled
1 Tbsp. salt
5 – 6 cups bread flour
Vegetable oil for deep frying

Combine warm water and warm milk. Stir in the sugar. Add dry active yeast and stir lightly. Allow yeast to activate, about 10 minutes. 
In a stand mixer, fitted with a bread hook, add milk mixture and melted cooled butter. 
Add the salt. 
Start the mixer and add the flour one cup at a time until the dough pulls away from the sides of the bowl. 
Dough should be slightly sticky but workable. Cover the dough in the bowl with a towel. Set in a warm place and allow raise until double.

Pour your oil in a large pan (with sides deep enough to fully immerse the scones) or a deep fryer and heat slowly over medium to medium high heat. While the oil is heating, roll the dough out onto the counter, without flour, into a large rectangle about 1/2 inch thick. You may choose to butter the counter lightly. (i didn't)
Using a pizza cutter, cut into squares or triangles.

Heat oil to between 350 – 400 degrees and cook scones until golden brown. 
Serve immediately.
(recipe and images from http://www.make-it-do.com/cook-it-bake-it/moms-scones/)

1 comment:

Jo Jo said...

Fried dough to me! Try adding a little fluff to your honey butter...they consistency is wonderful! Fluffy, less runny, and soooooo yummy!