How to Make Scone Fries (Utah Style)
Yes, I live in Utah. Not a lifer but a recent transplant and had never heard of fried Scones. Last year at our July 4th breakfast, my DIL’s SIL was frying scones up in batches served with butter syrup, fresh fruit and whipped cream. They were delish! But recently while having a yummy burger at Morty’s Cafe, a basket of Scone Fries was plopped down at our table. We didn’t order any (because I’d never heard of them) but they said, that’s okay, enjoy! Wow…..I had to slow down and leave some for my friend. Delicious, fluffy pieces of fried dough with sides of honey butter, some cream cheese and a glob of raspberry jam. I knew I had to make them! Introducing How to make Scone Fries (Utah Style)
Not a copycat recipe for Scone Fries
I could call this a copycat recipe but I think my scone fries tasted better. In fact I could’t stop munching on them yesterday after making them for breakfast. As I said above, delicious, fluffy pieces of fried dough. My DIL (thefairbanksfam on instagram) got the first plate, with sides of honey butter and sweetened cream cheese and a dollop of fresh raspberry jam with her scone fries. She is now obsessed! We quickly made up a plate for her neighbor with scone fries and the kids in the yard were coming into the kitchen for some….wanting dips like peanut butter and Nutella!) Thinking of reasons to make them again this week:) But why do I need a reason to make Scone Fries?
Why Fried Scones?
No one really knows why fried scones are a native Utah delight but when I read this article from the Salt Lake Tribune, it says it closely resembles Sopapillas, a fried bread that originates from Albuquerque and of Spanish origin. The translation from sopa or suppa that means bread soaked in oil. The Navajo’s of Arizona also make a tasty fry bread that has transitioned into a favorite in Arizona and Utah at fairs called Navajo Taco’s. It’s dough fried in oil, topped with fried meat, cheese, shredded lettuce and chilis (yeah, they’re delicious too!) Mormon Pioneers used to make them and refer to them as “Dough Gods” as they pinched off a little dough and dropped it in hot oil. In Canada, where I’m from originally, they call them Beaver Tails and after they’re fried, they toss them in cinnamon sugar!
No Greasy Scone Fries
Even though they’re fried in oil (I used canola oil) they’re not greasy tasting at all! Fluffy and light scone fries. Now because I’d never made these before, I looked through a number of recipes for fried scones online. Some had buttermilk, and some just water and some were just re-used from other blogs as well. Years ago my older sister Patti, a cookbook author, said to make a recipe your own you needed to change at least 3 ingredients and the way you make it. So here’s my version of a Utah favorite. Remember, these are Scone Fries (Utah Style), not fried scones. Slimmer and smaller, but fluffy pillows of fried dough makes it a scone fry.
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Ingredients for Scone Fries
- Hot Water
- Hot Milk
- Instant Yeast
All basic ingredients you have in your pantry (or cupboards) already
Directions for Scone Fries
- Start by mixing together warm water, yeast and sugar. Set aside for about 5 minutes so it can get active and bubbly. (Sometimes bakers add the instant yeast right to the flour mixture and then add the water. When I’ve done this I find the dough has little yeast pieces in it. I’m not sure how to explain it but when the dough rises, you can see each little yeast granule in the dough. I like to activate it separately so this doesn’t occur.)
- While it’s proofing, mix together your hot water/milk mix, oil, salt and sugar in your mixer (you can do it by hand or in a kitchen aid or Bosch Mixer)
- Add some of your flour to the water mixture
- Scramble up your egg a little and add it to the flour mixture
- Add the yeast mixture to the bowl
- Add the remaining flour and mix until it’s incorporated, but be careful…….
Don’t Add too much Flour!
It will be a sticky dough! You’ll notice it comes off the sides of the bowl but when you touch it with your hands it will be sticky. You can let it rise for an hour, covered in your mixing bowl or lightly flour or butter your hands and transfer it into a lightly greased bowl to rise until doubled. It takes about an hour
- When your dough is risen, lightly flour the counter and roll it into a large circle or rectangle about 1/2″ thick
- Using a pizza cutter, cut the dough in long strips, diagonally. Then cut the cough into strips again, cutting the other way.
- Heat oil in a large frying pan (or deep frier if you have one) until it’s about 350º. I used about 1.5 quarts of canola oil, which is 6 cups. You can use other oils like vegetable or peanut.
- You can test it by slicking a drop of water off your finger….it should spit and bubble.
- Drop about 4-5 pieces of dough into the hot oil. When they’re golden on one side, flip them over and fry until golden on the other side.
- Scoop them out of the oil and place on a plate or rack covered in a layer of paper towels
- Continue to fry the rest of the dough. It takes about 15 minutes to finish
- To plate, lightly dust with powdered sugar and serve with the sides (see below)
Toppings for Scone Fries
When our scones were done, I served them with honey butter, lightly sweetened cream cheese and fresh raspberry jam. Other options are Peanut Butter, Nutella or Maple Syrup. You can also do as the Canadians do and toss them in cinnamon sugar. Anyway you serve them, they’ll be a hit!
- 1/2 Cup Soft Butter
- 2 TBSP of Honey
- 1 TBSP of Powdered Sugar
Cream together butter, honey and powdered sugar. Voilá!
Sweetened Cream Cheese
- 1 8 oz package of Cream Cheese
- 3 TBSP Powdered Sugar
Mix together cream cheese and powdered sugar until smooth and creamy. Voilá again!
If you likes this recipe, you might also want to try The Best 1 Hour Cinnamon Rolls. Another easy but great treat!
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