Best Utah Buttermilk Scones Recipes

UTAH BUTTERMILK SCONES

Steps:

• In a large bowl, dissolve yeast in warm water. In another large bowl, combine the buttermilk, egg, oil, sugar, salt, baking soda, yeast mixture and 2 cups flour; beat on medium until smooth. Stir in enough remaining flour to form a stiff dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; roll dough into a 16x8-in. rectangle. Cut into 24 rectangles. Cover with a clean kitchen towel and let rest for 1 hour., In a deep cast-iron or electric skillet, heat oil to 375°. Fry scones, a few at a time, until golden brown on both sides, about 2-3 minutes. Drain on paper towels., For honey butter, in a large bowl, combine butter, honey, confectioners' sugar and vanilla; beat until smooth. Spread on scones.

UTAH BUTTERMILK SCONES

Steps:

• Heat buttermilk until warm. Soften yeast in lukewarm water. In a large
• bowl combine buttermilk, sugar, eggs, oil, salt, baking powder, baking
• soda, and 4 cups of flour. Add yeast. Beat until smooth. Add remaining
• flour to make soft dough. Allow to rise, covered, until double in bulk.
• Punch down and place in refrigerator overnight.
• When ready to fry, heat oil or shortening to 375 Degrees. Roll dough out
• on a floured board. Cut into squares about 2 x 2 inches. Stretch out
• each piece a little and drop into hot fat.
• Fry on one side until golden; turn and fry other side. Drain on paper
• towels. Serve hot with honey butter.
• This recipes makes approximately 60 to 100 scones, depending on the
• size. The dough will keep in the refigerator for up to 7 days. Keep
• punching down and cover tightly.