Utah Scones with Honey Butter
Pillowy squares of deep-fried yeast dough, served hot and slathered with honey butter. Unlike British scones, these are a fried bread closer to Native American fry bread or a beignet.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 320 kcal
Equipment
- •Deep fryer or heavy pot
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 15
- carbs
- 42
- protein
- 6
- calories
- 320
Instructions
- 1
Mix yeast and sugar into warm water. Let it sit until foamy, about 10 minutes.
- 2
Stir in flour, salt, and 2 tablespoons oil until a soft dough forms.
- 3
Knead the dough for 5 minutes until smooth. Cover and let rise for 1 hour until doubled in size.
- 4
Heat 2-3 inches of oil in a heavy pot to 360°F.
- 5
Divide dough into 8 pieces. Roll or stretch each piece into a flat rectangle.
- 6
Fry scones one or two at a time for 1-2 minutes per side until golden and puffed.
- 7
Drain the fried scones on a wire rack.
- 8
Beat softened butter with honey until light and fluffy to make honey butter.
- 9
Serve the scones warm with honey butter.
Chef's tips
Let the dough rise fully before frying so the scones puff up light and airy rather than dense.
Storage
Best eaten fresh; store leftovers at room temperature up to 1 day.
Reheating
Warm in a 350°F oven for 5 minutes to re-crisp the exterior.
Common mistakes to avoid
- •Frying oil too hot, browning the outside before the inside cooks
- •Rolling dough too thin, resulting in a cracker-like scone
Serving suggestions
Cooked Utah Scones with Honey Butter?
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