' Utah ' Scones (Deep-Fried) Recipe - Food.com (2024)

FAQs

What is the difference between a Utah scone and a regular scone? ›

While the American and English scone is made with a scraggly dough of butter, flour, salt, and eggs, Utah scones are made with yeast and no butter. The yeast adds flavor and rise to this scone, making the dough more airy and sweet.

The origins of the fried scone are muddled. Popular among Utah Mormons, it's thought that they might have been brought back by missionaries who worked in Navajo communities because of their similarities to Native American fry bread.

Large Egg - The egg helps bind the ingredients together and increases the richness and flavour. Unsalted butter - Has to be cold to create flaky layers within the scone.

Is Fry Bread the Same as Fried Scones? Yes! A lot of people associate the word “scones” with a cookie or biscuit treat that is served with tea, especially in European countries. However, this scone recipe is more like Indian fry bread, typically fried in hot oil.

While American and English scones are made with a scraggly dough of butter, flour, salt, and eggs, Utah scones are made with a sticky dough of all-purpose flour, sugar, egg, yeast, baking powder.

Baking tips for making the perfect scones

The colder the better when it comes to scones, we recommend a chilled bowl and pastry cutter too. Use pastry flour: This will create a noticeably lighter scone. However, self-raising flour works just as well and creates a higher rising scone that holds its shape nicely.

Utah Scones — with a side of honey butter — are a long-standing regional food tradition. Here's where to find them.

The last piece of the puzzle, an American biscuit is a crumbly leavened quick bread similar to what we call a scone in the UK.

A Biscuit (U.S.) Is a Scone (U.K.)

The closest British equivalent to those buttery miracles is a scone, which ain't too bad either. Both baked goodies use flour, fat, liquid and a leavening agent.

Just a reminder: Don't overwork the dough or the scones will turn out rubbery – or worse, bullety and hard. Cut out your scones cleanly. Twisting the cutter can impair the rise. If you use a fluted cutter, you can't twist it.

Which flour is best for scones? ›

Cake flour is finer and lower in protein, which makes lighter and fluffier scones. If you don't have any on hand, a simple blend of all-purpose flour and a bit of cornstarch makes a great substitute. Simply whisk together 1¾ cups all-purpose flour and ¼ cup cornstarch.

The knife is a method to mix in a rough manner. If mixed thoroughly with a spoon or dough hook until smooth and well mixed, the dough will be worked too much, the components in the flour will combine too well etc and the result will be tough heavy scones, not lighter and a bit crumbly.

And finally, NEVER eat a scone as a sandwich. According to Gopi, that's a big 'faux pas,' and scones should instead be eaten as two cut halves.

They differ in 2 ways that are initially obvious. Scones are baked in the oven and are a whole bun (you split them and stuff em with jam to eat em). Crumpets are cooked in a pan on the hob and the top is holey (all the better to absorb melting butter, my dear). They're both a treat, so enjoy!

“Unlike the dry toast you can make in a toaster (or under the broiler in your oven), slices fried in oil are rich and luxurious; that bit of extra fat goes a long way in the flavor department.” Vaculin prefers oil over butter for her fried bread.

American scones use much more butter than British scones, and they usually have quite a bit more sugar. The extra butter is what makes them so much denser. This is not really a good or bad thing, as British scones pile on plenty of sugar (in the form of preserves/jam) and butter or clotted cream as toppings.

British scones and American scones are quite different. Over-the-pond scones are less rich and sweet. “American scones have much more sugar and fat, and they tend to have a lot of flavors added," says Baldwin.

British scones are more closely related to American biscuits. While a British "biscuit" is what we would call a crunchy cookie! Sometimes made with raisins or sultanas, British scones are on the plain side compared with American scones, which are typically heavily flavored and topped with a drizzle or glaze.