Scones

Scones

This is my go to Scone recipe.it is from Our Best Bites. One of my go to's for recipes. Utah scones or also referred to as fried dough. I think the rest of the world thinks of something more like a biscuit when you say scone besides people in Utah and Idaho. These are way better in my opinion. This is usually my meal when we go camping with family. I like to make it with chicken and dumplings or I do Indian tacos. When I do Indian tacos I use half the dough for the taco and then the other half are for dessert- scones. I also make a different honey butter I will include the recipe on at the end. 

* I never have buttermilk on hand when I make these so I just use milk. And I fry them in regular vegetable oil. 

Utah Scones
Recipe by Our Best Bites

Ingredients:

2 packages active dry yeast (4 1/2 teaspoons)–I use bread machine yeast
2/3 cup warm (105-115 degree) water
2 c. buttermilk (whole buttermilk, if you can find it)
½ 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
Peanut oil for frying (other high smoke point oils also work great)
Honey Butter
Fresh Raspberries

Instructions:

Dissolve the yeast and 1 tablespoon sugar in warm water. Let stand about 10 minutes or until very bubbly and frothy.

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 flour to the milk mixture and beat on low for 30 seconds, scraping sides of 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 still 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.

When the dough has risen, lightly sprinkle a large, clean work surface with flour. Punch down the dough and then roll it to about 1/4″ 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.

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 smeared with honey butter with a handful of raspberries pressed into the honey butter. Makes about 24 scones.

Honey Butter 

1 cube butter 

1 C. honey 

1/2 tub of marshmallow cream 

Use a hand mixer to blend together. 

Indian Tacos

* Make the scone recipe. 

1 lb. ground beef

1 pkg. taco seasoning

1 can refried beans 

Toppings:

onion

 tomato

iceberg lettuce

jalapenos

sour cream 

shredded cheese

Brown the hamburger.  (I like to drain the fat.) Add in the taco seasoning and refried beans into the pan and warm. Assemble your taco fried bread with meat and toppings you like.