Quick Utah Scones

Name: Quick Utah Scones
Cuisine: Mexican
Ingredients: 1 pkg frozen bread or dinner rolls (any kind -- not biscuits -- they must be bread rolls made with yeast); 1 pan of hot oil about 1 to 1.5 inches deep; butter; honey; orange marmalade, or jam (any kind)

By Marcia McCance
@mmccance

I never heard of a "scone" until I moved to Utah, so I thought that all scones were like the ones I learned to love when I lived there. I first had these in a Mexican restaurant, so I thought they were Mexican, too. LOL "Scone" is from UK/Europe. Most are not like these beauties at all!!

These are individual pieces of white bread, deep fried in hot oil so they puff up, and then served hot with butter and honey -- or orange marmalade.

I'm never up for making bread, but I discovered that if I buy frozen dinner rolls, let them thaw, then fry them, they are as as good as the original

Rating:

★★★★★ 1 vote5

Comments:

27 Comments

Method:

Deep Fry

Ingredients

1 pkg

frozen bread or dinner rolls (any kind -- not biscuits -- they must be bread rolls made with yeast)
1

pan of hot oil about 1 to 1.5 inches deep
·

butter
·

honey
·

orange marmalade, or jam (any kind)
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How to Make Quick Utah Scones

Step-by-Step

Take out as many rolls as you wish to make. These are addictive, so controlling portions is probably a good idea. (Sorry LOL)
If you don't eat them hot, just don't bother, because it is not the same.
Let your bread or rolls thaw (do not try to fry them frozen). They must thaw and rise a little.
Cut them to a size that will fit in the palm of your hand (they expand). I think that each roll will probably make at least two, maybe three, depending on the size of the rolls. No need to punch them down and don't handle or fiddle with them too much. Just thaw, raise, cut, and cook.
Then c-a-r-e-f-u-l-l-y drop them into the hot oil.

NOTE:I don't really know what temperature, just don't let it get so hot it is smoking -- that is too hot. I turn the burner to high, then lower it to medium when the coconut oil (or whatever oil you are using) is melted or ready. Test it with a small piece of dough to see if it sizzles. DO NOT TEST with water -- that will spatter and burn anyone standing near. Meaning you.
NOTE: This could also be done in a deep fryer if you have one. If you have one, you probably know what temperature you need. If not, check the manual that came with the appliance.
They should sizzle a little when dropped into the oil. Let them cook on one side until golden brown. Then with tongs, turn them over to finish browning and rising on the other side.
C-a-r-e-f-u-l-l-y remove them from the hot oil and place on a double or triple layer of paper towels over a brown paper bag to drain for about two minutes.
Serve hot with butter and honey, etc.
To eat: break it open, and put the butter and honey on the inside. Since the scone is hot the butter will melt and as you put the honey on with a butter knife the butter and honey will get all mixed up and messy.
Messy is perfect. Take your first bite, and well, you know how to do the rest!! Ha Ha