Utah Scones Deep Fried Food

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UTAH BUTTERMILK SCONES



Utah Buttermilk Scones image

Buttermilk makes these classic Utah scones so delightful that you'll most likely eat too many. The texture is light and airy and the taste is delightful. It's a family favorite we eat often. Don't forget the honey butter-it's the perfect addition to the perfect scone. -Nichole Jones, Pleasant Grove, Utah

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 2 dozen.

Number Of Ingredients 15

1 tablespoon active dry yeast
1/2 cup warm water (110° to 115°)
1 cup warm buttermilk, (110° to 115°)
1 large egg, room temperature
3 tablespoons canola oil
1-1/2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon baking soda
4 to 4-1/2 cups all-purpose flour
Oil for deep-fat frying
HONEY BUTTER:
1/2 cup butter, softened
1/4 cup honey
1/4 cup confectioners' sugar
1/4 teaspoon vanilla extract

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.

Nutrition Facts : Calories 184 calories, Fat 10g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 116mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.

FRIED SCONES RECIPE



Fried Scones Recipe image

They're known by many different names....Utah Scones, Indian Fry Bread, Deep Fried Scones or even Pan Fried Scones. No matter the name they are addictingly delicious! This recipe is easy, made without yeast and requires no rise time!

Provided by Mindee

Categories     Breakfast

Time 13m

Number Of Ingredients 5

2 1/4 Cups Flour
1 1/2 Tbs . Baking Powder
1 tsp Salt
1 1/4 Cups Warm Milk
Oil for frying

Steps:

  • Pour oil of your choice into a deep frying pan, electric skillet or other deep pan to roughly 1 1/2 inches to 2 inches of oil deep.
  • Heat oil over medium heat to approximately 350 degrees Fahrenheit.
  • While the oil is heating, measure the flour, salt and baking powder into a large bowl.
  • Carefully heat the milk in the microwave for 30-45 seconds. The milk should be warm but not hot. Think baby's bath water warm.
  • Combine milk with the dry ingredients and mix with a wooden spoon or rubber spatula until a sticky and somewhat fluffy dough comes together.
  • Dump the sticky dough onto a well floured cutting board, baking mat or flat surface.
  • Sprinkle with flour, and knead just a couple times so the dough isn't sticky to the touch anymore but still a soft dough.
  • Don't go overboard with the kneading. The warm milk has activated the baking powder and over kneading with deflate the dough and make the scones tough.
  • Pat the dough out into a rectangle shape about 1/4 inch thick.
  • You can use a biscuit cutter if you want round scones, I personally just use a pizza cutter to cut out squares or rectangles so I don't have to overwork the dough by having to re-roll it out.
  • I get roughly 12 pieces of dough.
  • Brush off excess flour from the dough pieces before carefully placing in the hot oil.
  • Add more scone dough pieces to the frying oil to fill the pan without over crowding.
  • Use tongs to turn the scones over once the bottoms are golden brown.
  • Once golden brown on both sides, remove the hot scones with tongs and place them on a paper lined with paper towels to absorb the excess oil.
  • Serve these Utah style scones hot with butter, honey, or powdered sugar!

Nutrition Facts : ServingSize 2 Scones, Calories 199 calories, Sugar 2.7 g, Sodium 420.5 mg, Fat 0.5 g, SaturatedFat 0.1 g, TransFat 0 g, Carbohydrate 43.8 g, Fiber 1.5 g, Protein 6.6 g, Cholesterol 1 mg

' UTAH ' SCONES (DEEP-FRIED)



' Utah ' Scones (Deep-Fried) image

These are not scones as the rest of the world knows them...I just call them Utah scones. They're basically like frybread, sopapillas, elephant ears... Delicious and completely unhealthy. This recipe includes my slightly 'healthy' ingredients--not that it actually makes them healthy, but you at least feel slightly better about eating them =) Best served with honey, jam, or the topping of your choice (some people like peanut butter, orange marmalade, powdered sugar, etc.).

Provided by mayanchica

Categories     Scones

Time 4h

Yield 18 'Utah' scones, 18 serving(s)

Number Of Ingredients 11

2 tablespoons active dry yeast (2 packages)
1/2 cup water (warm)
1 tablespoon sugar
1/4 cup honey
1/4 cup brown sugar
1 cup boiling water
1/2 cup Smart Balance butter spread
2 teaspoons salt
3 eggs
4 1/2 cups whole wheat flour
oil, with high smoke point to deep-fry in (peanut oil, etc.)

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.

Nutrition Facts : Calories 183.2, Fat 5.7, SaturatedFat 1.4, Cholesterol 31, Sodium 313.3, Carbohydrate 29.8, Fiber 3.6, Sugar 7.7, Protein 5.6

GERMAN SCONES (DEEP FRIED)



German Scones (deep fried) image

Make and share this German Scones (deep fried) recipe from Food.com.

Provided by The Scone

Categories     Yeast Breads

Time 4h3m

Yield 2-3 dozen

Number Of Ingredients 9

2 packages dry yeast (roughly 2 tablespoons)
1/2 cup water
1 tablespoon sugar
1/2 cup sugar
1 cup boiling water
1/2 cup margarine or 1/2 cup butter
2 teaspoons salt
3 eggs, beaten
4 1/2 cups flour

Steps:

  • Dissolve yeast in warm water.
  • Add the 1 tablespoon sugar, and set aside.
  • Pour boiling water over the remaining 1/2 cup sugar, the margarine, and salt.
  • Add eggs, and stir well.
  • Then add in the yeast mixture, and 2 cups of the flour.
  • Beat with mixer until smooth.
  • Add the rest of the flour (2 1/2 cups).
  • Let rise for one hour, then refrigerate until cold.
  • (Note: can be refigerated overnight) Roll out very thin (about 1/4-inch) on floured surface, and cut into 3-inch squares.
  • Fry in hot oil until golden brown and puffy.
  • Serve with butter and honey, or coated with granulated sugar.

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