UTAH SCONES
INGREDIENTS
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Servings: 12
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Total Time to Complete Recipe: 20 min (+2 - 6 hr raising time)
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Active cook/prep time: 20 min
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Inactive cook/prep time: 2 - 6 hr
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Special Equipment Needed: Deep fryer or large heavy pan for frying, pizza cutter (or similar)
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TIPS & TRICKS
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Any favorite yeast dough will work well for this recipe. When in a pinch, I just grab a bag of frozen yeast rolls (such as Rhodes Rolls), and let them rise on the counter for the afternoon. But you could easily make it with any number of sweet yeast
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Cutting is much easier with a pizza cutter.
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Once you roll the dough out and cut it, don't smash it down any more or stretch it before throwing it in the hot oil. If you do, it won't puff up large. It'll still fry, it'll just keep flatter rather than puffing up big like you want.
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Frying Tips:
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Use a good frying oil that has a high smoke point such as Safflower or Canola (ie don't use Olive Oil).
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If you have an oil thermometer, you want your oil between 350 - 375 F. Any cooler and your food will absorb the oil (yuck!!), any hotter and you'll burn the oil (yuck!!).
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No oil thermometer: Your oil is ready when a 1" cube of white bread is browned in 60 seconds.
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Be careful not to over heat your oil or you'll ruin it (ie don't let it actually start smoking).
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Only cook a couple items at a time. Too many items in the oil at once will reduce the temperature of your oil and make consistant frying difficult.
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Flip/remove as soon as golden. Their color will darken slightly when removed from the oil, so just be careful not to get them too golden while frying.
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Have a drain plate (ie plate or cooling rack covered in paper towels).
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As mentioned, these can be consumed with either sweet or savory toppings. Both approaches are wonderful - but I'm a true fan of the sweetly devoured scone... fried hot just out of the oil and served with tuns of Honey Butter.
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INGREDIENTS
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DOUGH
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1 Batch yeast dough, risen double it's normal size
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2 Quarts Frying Oil (for frying)
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Powdered Sugar, Honey Butter , Sweet Jam (optional toppings)
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DIRECTIONS
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Prepare a drain plate and set aside.
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Split dough into two equal parts. Take one part and roll out on a flat floured surface to approximately 1/4" thick. Using a pizza cutter, cut rolled dough into pieces approximately 3" - 4" each.
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Heat oil in large heavy pan to 350 - 375 F over medium-high heat. Once temperature is achieved, reduce heat slightly.
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Carefully place two or three scones in the oil. Cook for a couple minutes, or until slightly golden and flip. Cook an additional couple minutes until slightly golden and remove immediately to your prepared drain plate.
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Repeat cooking, two or three scones at a time, until all dough has been fried.
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Serve hot with desired toppings.
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