Western Idaho Fair Scones
Large, pillowy fried scones served warm with honey butter, a beloved annual treat at the Western Idaho Fair in Boise.
- Prep
- 90 min
- Cook
- 15 min
- Total
- 105 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •Deep fryer or heavy pot
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 18
- carbs
- 48
- protein
- 6
- calories
- 380
Instructions
- 1
Stir the yeast and a pinch of sugar into warm milk. Let it sit until foamy, about 10 minutes.
- 2
Mix in the remaining sugar, egg, softened butter, and salt.
- 3
Add the flour slowly. Knead until a smooth, soft dough forms, about 8 minutes.
- 4
Put the dough in a greased bowl and cover it. Let it rise until doubled, about 1 hour.
- 5
Punch down the dough and divide it into 8 pieces. Roll each piece into a flat oval or triangle.
- 6
Cover the pieces and let them rest for 15 minutes.
- 7
Heat oil to 350°F on the stovetop. Fry each scone for about 2 minutes per side until deep golden and puffed.
- 8
Whip the honey and softened butter together to make honey butter.
- 9
Drain the scones on paper towels. Serve them warm with the honey butter.
Chef's tips
Let the dough rise until very puffy before frying. The scones should feel light and airy when you hold them.
Storage
Best eaten the same day; store leftovers loosely covered at room temperature.
Reheating
Warm briefly in a low oven; texture is best fresh.
Common mistakes to avoid
- •Frying at too high heat, which browns the outside before the inside cooks through.
- •Rolling the dough too thick, which leaves a doughy center.
Serving suggestions
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