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Utah Scones Recipe

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3.9 from 3 reviews

Utah Scones are a deliciously crispy and fluffy fried bread, perfect as a sweet or savory treat. This recipe guides you through making these golden beauties with a simple yeast dough, fried to perfection in hot oil, and finished with your favorite toppings like cinnamon sugar, honey, or jam.

  • Total Time: 43 minutes
  • Yield: 8 servings

Ingredients

Dough Ingredients

  • 2 tablespoons unsalted butter (melted)
  • 2-1/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons granulated sugar
  • 1/2 teaspoon instant yeast (or active dry yeast)
  • 1/2 teaspoon salt
  • 1 cup warm milk (whole milk preferred)
  • 1 tablespoon vegetable oil (plus more for frying)

Toppings (Optional)

  • 1/2 cup white sugar mixed with 2 tablespoons cinnamon sugar (for dredging)
  • Butter
  • Honey butter
  • Honey
  • Jam
  • Syrup
  • Berries
  • Powdered sugar

Instructions

  1. Make Dough: Melt the butter in the microwave and let it cool to room temperature, ensuring it’s not hot. Microwave the milk until just warm but not hot. Combine melted butter and warm milk in a small bowl. In a large mixing bowl, whisk together flour, sugar, baking powder, yeast, and salt. Pour the milk and butter mixture into the dry ingredients and stir with a wooden spoon until a dough forms.
  2. Knead Dough: The dough will be rough, shaggy, and somewhat sticky. Lightly flour your hands and knead the dough just a few times to form a ball, taking care to avoid overworking it. Drizzle one tablespoon of vegetable oil inside the mixing bowl, rub it around the bottom and sides, then return the dough ball to the bowl, turning it to coat with oil. Cover with a damp kitchen towel and let rest for 15–20 minutes to allow gluten relaxation, not to rise.
  3. Prepare for Frying: Heat 1 inch of vegetable oil in a large cast-iron pot to 350°F. Meanwhile, divide the rested dough into 8 equal portions by cutting it into halves, quarters, and then eighths. Keep the dough portions covered. Working with one piece at a time on lightly floured hands, gently stretch and press each piece into a thin, rustic 5 to 6-inch circle, being careful not to tear the dough.
  4. Fry: Gently place one dough circle into the hot oil. Fry for 30 seconds to 1 minute per side until deep golden brown, using two forks or tongs to flip. Remove the fried dough with a slotted spoon or tongs and place it on paper towels to drain excess oil. Repeat with remaining dough pieces.
  5. Finish and Serve: Serve the scones hot from the fryer. Optionally, dredge them in a cinnamon sugar mixture or top with butter, honey butter, honey, jam, syrup, berries, or powdered sugar according to your preference.

Notes

  • Use a cast-iron pot for best frying results, as it maintains a steady oil temperature.
  • Warm milk should be comfortable to the touch but not hot to avoid killing the yeast.
  • Do not roll out the dough with a rolling pin; use your fingers to keep the rustic texture and airiness.
  • Resting the dough allows gluten to relax, making it easier to stretch without tearing.
  • Oil temperature is critical for quick frying and a crispy exterior without absorbing too much oil.
  • Be careful not to overcrowd the pot during frying to maintain oil temperature and even cooking.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 28 minutes
  • Category: Frying
  • Method: Frying
  • Cuisine: American (Utah Regional)

Find it online: https://dishiary.com/utah-scones-recipe/