Have you Tried Fried “Utah Scones” Before?
We are going to be heading up to Utah right around Christmas this year and it’s always fun to go to old places you’ve lived and go to your old favorite places to eat. One of those places, particularly in the winter time for my husband and I when we were dating and newly married was a little drive-thru spot called The Sconecutter. Sadly, I think most of these went out of business, but every time we are there going for a drive surrounded by gorgeous mountains, I can’t help but crave an order of these hot fried scones with honey butter and a hot chocolate to share a little date with my hubby.
Now, you may not be familiar with “Utah scones”, but they are not like regular biscuit-like scones that you might eat with your morning cup of coffee. These are a fried piece of soft dough that you top typically with honey butter. They are much more like sopapillas or beignets, if you are familiar with those.
My mom made these for us occasionally when we were growing up and they were such a hit. She didn’t make them very often but we sure enjoyed them when she did! There are so many variations and ways you can top your Utah “scones”.
Topping ideas for Utah Scones
Or you can also go the savory route and make a chili kind of version of these.
Dinner idea for fried scones:
The dinner version is often called “Navajo tacos” and they can be cut a little larger before fried, then they are topped with warm chili, grated cheddar cheese, olives, tomatoes, lettuce, etc. Then after you have a dinner scone, you can have a dessert scone! Talk about a great meal and dessert combo your family will go nuts for!
Have you ever had or heard of these Utah deep fried “scones” before? Is it just preposterous for these to be called scones? I have heard some pretty strong opinions about this in the past! Please feel free to share your thoughts and I really hope you’ll give these a try! They could be a really fun treat to make on a chilly winter night. I think they would be a really fun breakfast idea for Christmas or New Years morning if you are looking for a new idea to try.
2 packages active dry yeast (4 1/2 teaspoons)-I use bread machine yeast
2/3 cup warm (105-115 degree) water
2 cups buttermilk (whole buttermilk if you can find it)
1/2 cup + 1 tablespoon sugar, divided
3 tablespoons butter, melted
3 tablespoons vegetable oil (I use peanut oil)
2 teaspoons Kosher salt
1 heaping teaspoon baking powder
8-9 cups all-purpose flour
3 eggs
HONEY BUTTER INGREDIENTS:
2 sticks (1 cup) real butter, at room temperature
2/3 cup honey
3/4 cup powdered sugar
salt
Directions:
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Now, you may not be familiar with “Utah scones”, but they are not like regular biscuit-like scones that you might eat with your morning cup of coffee. These are a fried piece of soft dough that you top typically with honey butter. They are much more like sopapillas or beignets, if you are familiar with those.
My mom made these for us occasionally when we were growing up and they were such a hit. She didn’t make them very often but we sure enjoyed them when she did! There are so many variations and ways you can top your Utah “scones”.
Topping ideas for Utah Scones
- Honey and butter (or make the honey butter recipe in the recipe below)
- Cinnamon and sugar
- Butter and homemade jam
- Honey and powdered sugar
- Filled with raspberry cream cheese filling and topped with raspberry syrup and powder
- Filled with peanut butter mousse and dip one end in chocolate ganache
- Filled with pumpkin spice mousse and rolled in cinnamon/sugar
Or you can also go the savory route and make a chili kind of version of these.
Dinner idea for fried scones:
The dinner version is often called “Navajo tacos” and they can be cut a little larger before fried, then they are topped with warm chili, grated cheddar cheese, olives, tomatoes, lettuce, etc. Then after you have a dinner scone, you can have a dessert scone! Talk about a great meal and dessert combo your family will go nuts for!
Have you ever had or heard of these Utah deep fried “scones” before? Is it just preposterous for these to be called scones? I have heard some pretty strong opinions about this in the past! Please feel free to share your thoughts and I really hope you’ll give these a try! They could be a really fun treat to make on a chilly winter night. I think they would be a really fun breakfast idea for Christmas or New Years morning if you are looking for a new idea to try.
Utah Scones with Honey Butter
Serving size: 12
Calories per serving: 603
Ingredients:
Calories per serving: 603
2 packages active dry yeast (4 1/2 teaspoons)-I use bread machine yeast
2/3 cup warm (105-115 degree) water
2 cups buttermilk (whole buttermilk if you can find it)
1/2 cup + 1 tablespoon sugar, divided
3 tablespoons butter, melted
3 tablespoons vegetable oil (I use peanut oil)
2 teaspoons Kosher salt
1 heaping teaspoon baking powder
8-9 cups all-purpose flour
3 eggs
HONEY BUTTER INGREDIENTS:
2 sticks (1 cup) real butter, at room temperature
2/3 cup honey
3/4 cup powdered sugar
salt
Directions:
Scone directions:
1. Dissolve the yeast and 1 tablespoon sugar in warm water. Let stand about 10 minutes or until very bubbly and frothy.
2. In the bowl of a stand or heavy-duty mixture, mix the milk, sugar, melted butter, vegetable oil and salt until completely dissolved. Add baking powder and 3 cups of the flour to the milk mixture and beat on low for 30 seconds, scraping the side of the bowl constantly. Add yeast mixture and beat on high for 3 minutes. Add the eggs and mix until completely combined, then stir in as much remaining flour as needed to make a soft dough. This dough should be very soft-it will be coming away from the sides of the bowl, but it will stick to your finger when you touch it. Place the bowl in a warm place and cover with a clean towel; allow to rise 1 hour or is doubled in bulk.
3. When the dough has rise, lightly sprinkle a large, clean work surface with flour. Punch down the dough and then roll it to about ¼” thick. Using a sharp knife or a pizza wheel, cut the dough into equal rectangles. Separate the dough pieces so they have enough room to rise. Cover with a clean cloth.
4. In a large heavy pan (I use a 7.5 quart Le Creuset), heat about 2-3 inches of peanut or other high smoke point oil over medium heat until it reaches 350-360 degrees (use a candy thermometer). When hot, add a few dough pieces and cook until golden brown on one side, then flip and cook the other side. Repeat with remaining dough pieces. Serve immediately served with honey butter with a handful of raspberries pressed into the honey butter. Makes about 24 scones.
Honey Butter directions:
1. Place butter in a mixing bowl and beat for 2-3 minutes until light and fluffy. Add powdered sugar and beat for another minute. Add honey and continue beating for 1 minute until smooth and fluffy. Taste and add salt if necessary. Serve at room temperature. Store in fridge.
Source:
www.ourbestbites.com
1. Dissolve the yeast and 1 tablespoon sugar in warm water. Let stand about 10 minutes or until very bubbly and frothy.
2. In the bowl of a stand or heavy-duty mixture, mix the milk, sugar, melted butter, vegetable oil and salt until completely dissolved. Add baking powder and 3 cups of the flour to the milk mixture and beat on low for 30 seconds, scraping the side of the bowl constantly. Add yeast mixture and beat on high for 3 minutes. Add the eggs and mix until completely combined, then stir in as much remaining flour as needed to make a soft dough. This dough should be very soft-it will be coming away from the sides of the bowl, but it will stick to your finger when you touch it. Place the bowl in a warm place and cover with a clean towel; allow to rise 1 hour or is doubled in bulk.
3. When the dough has rise, lightly sprinkle a large, clean work surface with flour. Punch down the dough and then roll it to about ¼” thick. Using a sharp knife or a pizza wheel, cut the dough into equal rectangles. Separate the dough pieces so they have enough room to rise. Cover with a clean cloth.
4. In a large heavy pan (I use a 7.5 quart Le Creuset), heat about 2-3 inches of peanut or other high smoke point oil over medium heat until it reaches 350-360 degrees (use a candy thermometer). When hot, add a few dough pieces and cook until golden brown on one side, then flip and cook the other side. Repeat with remaining dough pieces. Serve immediately served with honey butter with a handful of raspberries pressed into the honey butter. Makes about 24 scones.
Honey Butter directions:
1. Place butter in a mixing bowl and beat for 2-3 minutes until light and fluffy. Add powdered sugar and beat for another minute. Add honey and continue beating for 1 minute until smooth and fluffy. Taste and add salt if necessary. Serve at room temperature. Store in fridge.
Source:
www.ourbestbites.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Mary Richardson
Weekly Newsletter Contributor since 2014
Email the author! mary@dvo.com
Sources:
- www.flickr.com
- www.negativespace.co
- www.lecremedelacrumb.com
- www.commons.wikimedia.org
- www.ourbestbites.com
