Fried Scones Recipes

FRIED SCONES RECIPE

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!

FRIED SCONES WITH CINNAMON HONEY BUTTER RECIPE

Steps:

• In a large bowl, mix all-purpose flour, bread flour, 2/3 cup sugar, and salt. Set aside. Rinse bowl of stand mixer in warm water to take away the chill. Oil large bowl with cooking spray or vegetable oil and set aside.
• Combine milk and water in a small saucepan over medium low heat and cook until mixture it reaches approximately 110 to 115°F (43 to 46°C), stirring occasionally to prevent it from burning (it should feel hot but not scalding to your touch). Pour warmed milk mixture in the bowl of stand mixer. Sprinkle yeast evenly over liquid mixture and then sprinkle remaining tablespoon of sugar on top. Let dissolve for 5 minutes.
• Add melted and cooled butter and vanilla to milk. Fit dough hook on stand mixer and stir to mix. With mixer running on low, add flour mixture one cup at a time. If dough isn't pulling away from sides of the bowl, add an additional 1/2 cup of all-purpose flour. Dough will be somewhat sticky but should be workable. Transfer dough to prepared bowl. Spray top with cooking spray then cover with plastic wrap. Set in a warm place and let rise until dough has doubled in size, about an hour.
• For the Glaze : In a medium sauce pan, melt butter over medium heat. Once butter has melted, continue to cook over medium heat, stirring frequently, until butter has browned, 3 to 5 minutes. Remove from heat and transfer to a medium bowl. Whisk in honey and cinnamon until thoroughly incorporated. Keep warm while you finish the scones.
• Turn out dough on a well-floured work surface. Roll dough out into a large rectangle about 1/2-inch-thick. Using a knife or pizza cutter, cut out 24 triangles.
• Pour canola oil into a large dutch oven to a depth of 2 inches. Heat oil to 360°F (182°C). Use a heat resistant spatula or wire-mesh spider to carefully drop scones in, one at a time, cooking a maximum of 3 at once. Cook until first side is a dark golden brown, 1 to 1 1/2 minutes, then using heat resistant tongs turn the scones and cook until second side is deep golden brown, another minute. Remove from oil letting any excess oil drain off then transfer to a wire rack for slight cooling. Test your first scone to make sure that the insides are completely cooked, if not, return to oil and continue to cook, adjusting cooking time for all future scones. Transfer scones to a wire rack set in a rimmed baking sheet. Drizzle glaze over warm scones and serve immediately.

GERMAN SCONES (DEEP FRIED)

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.

' 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.