Utah Scones Recipes

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

Ingredients

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.

' 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

Ingredients

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

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