Best Utah 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 ' SCONES (DEEP-FRIED)

Steps:

• Dissolve yeast in the 1/2 cup of warm water.
• Add the tablespoon of sugar to the yeast-water mixture and set aside.
• Beat the 3 eggs in a small bowl and set aside.
• Put honey, brown sugar, smart balance, and salt in a large bowl (preferably the bowl for your Kitchen-Aid mixer, if you have one).
• Add 1 cup boiling water to the large bowl (with the sugar, salt, etc.).
• Add the 3 beaten eggs to the large bowl and mix.
• Add the yeast mixture to the large bowl.
• Slowly add the flour to the large bowl while mixing.
• Continue beating the mixture with a mixer until smooth.
• Cover the bowl with a dish towel, and let the dough rise for 1 hour.
• Refrigerate the dough until cold. (Sometimes it's nice to make the dough the night before, and finish them in the morning).
• Roll the dough out on a floured surface to about 1/4" thin (careful not to get any water on it, as water and deep-frying DO NOT MIX!).
• Heat oil with a high smoke point (peanut oil, sunflower oil, safflower oil, canola oil in a pinch) in a deep-fryer or electric skillet to around 350 degrees F. Make sure not to use olive oil, as it has a low smoke point and is not suited for deep-frying. Use a deep-frying thermometer to check the temperature of the oil, if at all possible. (Make sure to have at least 2 inches of clearance between the top of the skillet and the top of the oil to allow room for bubbling). If your oil starts to smoke (and you'll know it if this happens! Oil smoke smells really nasty), turn off the heat, let the oil cool, then throw out the oil; it's no good.
• While oil is heating, cut the dough into pieces, 4 inch squares seem best to me, but you can make them smaller or larger.
• Fry the pieces of dough in the heated oil, preferably one at a time, until puffy and golden brown. Remove from oil using an all-metal utensil.
• Place on paper towels to cool, but serve warm with the topping of your choice.

QUICK UTAH SCONES

Steps:

• 1. Take out as many rolls as you wish to make. These are addictive, so controlling portions is probably a good idea. (Sorry LOL)
• 2. If you don't eat them hot, just don't bother, because it is not the same.
• 3. Let your bread or rolls thaw (do not try to fry them frozen). They must thaw and rise a little.
• 4. Cut them to a size that will fit in the palm of your hand (they expand). I think that each roll will probably make at least two, maybe three, depending on the size of the rolls. No need to punch them down and don't handle or fiddle with them too much. Just thaw, raise, cut, and cook.
• 5. Then c-a-r-e-f-u-l-l-y drop them into the hot oil. NOTE:I don't really know what temperature, just don't let it get so hot it is smoking -- that is too hot. I turn the burner to high, then lower it to medium when the coconut oil (or whatever oil you are using) is melted or ready. Test it with a small piece of dough to see if it sizzles. DO NOT TEST with water -- that will spatter and burn anyone standing near. Meaning you.
• 6. NOTE: This could also be done in a deep fryer if you have one. If you have one, you probably know what temperature you need. If not, check the manual that came with the appliance.
• 7. They should sizzle a little when dropped into the oil. Let them cook on one side until golden brown. Then with tongs, turn them over to finish browning and rising on the other side.
• 8. C-a-r-e-f-u-l-l-y remove them from the hot oil and place on a double or triple layer of paper towels over a brown paper bag to drain for about two minutes.
• 9. Serve hot with butter and honey, etc.
• 10. To eat: break it open, and put the butter and honey on the inside. Since the scone is hot the butter will melt and as you put the honey on with a butter knife the butter and honey will get all mixed up and messy.
• 11. Messy is perfect. Take your first bite, and well, you know how to do the rest!! Ha Ha

' UTAH ' SCONES (DEEP-FRIED)

Steps:

• Dissolve yeast in the 1/2 cup of warm water.
• Add the tablespoon of sugar to the yeast-water mixture and set aside.
• Beat the 3 eggs in a small bowl and set aside.
• Put honey, brown sugar, smart balance, and salt in a large bowl (preferably the bowl for your Kitchen-Aid mixer, if you have one).
• Add 1 cup boiling water to the large bowl (with the sugar, salt, etc.).
• Add the 3 beaten eggs to the large bowl and mix.
• Add the yeast mixture to the large bowl.
• Slowly add the flour to the large bowl while mixing.
• Continue beating the mixture with a mixer until smooth.
• Cover the bowl with a dish towel, and let the dough rise for 1 hour.
• Refrigerate the dough until cold. (Sometimes it's nice to make the dough the night before, and finish them in the morning).
• Roll the dough out on a floured surface to about 1/4" thin (careful not to get any water on it, as water and deep-frying DO NOT MIX!).
• Heat oil with a high smoke point (peanut oil, sunflower oil, safflower oil, canola oil in a pinch) in a deep-fryer or electric skillet to around 350 degrees F. Make sure not to use olive oil, as it has a low smoke point and is not suited for deep-frying. Use a deep-frying thermometer to check the temperature of the oil, if at all possible. (Make sure to have at least 2 inches of clearance between the top of the skillet and the top of the oil to allow room for bubbling). If your oil starts to smoke (and you'll know it if this happens! Oil smoke smells really nasty), turn off the heat, let the oil cool, then throw out the oil; it's no good.
• While oil is heating, cut the dough into pieces, 4 inch squares seem best to me, but you can make them smaller or larger.
• Fry the pieces of dough in the heated oil, preferably one at a time, until puffy and golden brown. Remove from oil using an all-metal utensil.
• Place on paper towels to cool, but serve warm with the topping of your choice.

UTAH SCONES

Steps:

• Stop shouting "THOSE ARE NOT SCONES!" (as you look at the posted picture). If you've ever spent time in Utah, you won't bat an eye at calling these fried pieces of scrumptiousness Scones. But if you live anywhere else and have never eaten along the Wasatch front, you may be wondering what on earth I'm doing referring to these as scones. Let me humor you...
• These, to the nearly 3 million Utahans, are called scones (you, on the other hand might consider them something more like Elephant Ears or Fry Bread?). In fact, many folks who've never lived outside the state (of Utah) have absolutely no clue that the scones consumed by the rest of the world are anything other than this. I googled the topic of the "Utah Scone" and came up with so many stories and hypothesis and attempts at explaining everything under the sun that I decided the best approach was to attempt my own little explanation:
• For some reason, in Utah (and even some LDS communities in Idaho), the scone is a deep fried yeast bread.... completely removed and absolutely nothing like the scone the rest of the world knows - a dense, slightly sweet, crumbly little biscuit thing. The Utah scone is usually served as a dessert with Honey Butter and/or powdered sugar and jam, but is also regularly used in a dish called Najavo Tacos where the base of the "Taco" is the scone, and the toppings consist of anything you'd find on a taco salad (ground beef with taco seasoning, lettuce, tomatoes, olives, cheese, salsa, sour cream, etc.). The normal British-style scone (as aforementioned) is rarely even referred to in the state of Utah. If you mentioned to a friend you were having "scones", they'd want to know what time to come over for the frying and what sweet toppings to bring. Many link the Utah Scone to the Indian Fry Bread, but there are just as many arguments against that link as there are for it. So I won't try to link it to anything. I'll just say it is what it is.
• Some people really don't believe me when I tell them about Utah Scones (being that I live in the Northwest and people consume scones by the dozen here with their morning cup o' Joe), but it's true. I spent years in Utah and my sweet hubby is from there, as are many relatives and friends and I tell you - the Utah Scone is not to be missed. But it's also not to be confused with the standard scones the rest of the world eats. Just enjoy it for what it is and don't be mad that it stole the name from something else. If you were to ask me? This one is hands down the better of the two. Granted, I don't normally like biscuits. So it's easy to like a doughnut wannabe than to try and like a biscuit that's trying to be a treat.

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.