Montana Fair Scones with Chokecherry Jelly
Fried, pillowy Indian taco-style scones served split and slathered with tart chokecherry jelly, a favorite treat found at county fair food stands across Montana.
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 310 kcal
Equipment
- •Heavy pot or fryer
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 12
- carbs
- 46
- protein
- 5
- calories
- 310
Instructions
- 1
Whisk the flour, baking powder, salt, and sugar together.
- 2
Stir in the warm milk until a soft dough forms.
- 3
Knead the dough briefly. Cover it and let it rest for 15 minutes.
- 4
Divide the dough into 8 pieces. Pat each piece into a flat round about 1/2 inch thick.
- 5
Heat the oil to 350°F in a heavy pot.
- 6
Fry each round for 2-3 minutes per side until puffed and golden.
- 7
Drain the scones on a wire rack.
- 8
Split the warm scones open. Spread with butter and chokecherry jelly to serve.
Chef's tips
Let the dough rest before frying. This relaxes the dough so it stretches easily and does not shrink in the oil.
Storage
Best eaten fresh the day they're made.
Reheating
Warm briefly in a low oven; frying does not reheat well a second time.
Common mistakes to avoid
- •Frying dough that is too thick, leaving a raw center
- •Getting the oil too hot, which browns the outside before the inside cooks through
Serving suggestions
Cooked Montana Fair Scones with Chokecherry Jelly?
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