I am not a Utahn. This is not a scone.
Unfortunately, neither of those statements is true. I have lived in Utah for over ten years, ever since I came here for college. I didn’t plan to stay, in fact I couldn’t wait to graduate and get the hell out. But then I met a boy and fell in love. And so I stayed.
Turns out Salt Lake City is a really, really great city. I’ve come to love it and it has become my home. For some reason, however, I’ve still had a hard time fully embracing the fact that I am from here now, that I am no longer an outsider.
Now, about these scones. You’re probably thinking, that is not a scone. And you’d be right, and you’d be wrong. This is not the classic scone, the sweeter cousin to the biscuit, the one we’re all familiar with. This is a Utah creation, a flattened ball of dough deep-fried and topped with sweet toppings like honey and jam.
Not the healthiest treat, no, definitely not. But there’s definitely a reason why it’s so popular here. The recipe I used is a conglomeration of recipes my mother-in-law gathered for me from some local cookbooks and family recipe boxes, and scaled down to a more realistic yield for two people.
I’m not sure why it’s taken me so long to make these myself. Maybe I thought it would mean that I had given in to Utah. And maybe I have. I’ve embraced the scone (okay, more than embraced, these things are fried heaven), and I think it’s time to embrace my inner Utahn.
Makes approximately 8 scones
View printable recipe
2 cups flour
1/2 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
2 tablespoons butter, melted
3/4 – 1 cup warm water
Oil for frying
Cinnamon honey butter, recipe below
In a medium bowl, combine the flour, baking powder, sugar, and salt. Add the melted butter and 3/4 cup warm water. Mix with a spoon until dough comes together into a ball. Dough should be moist but not sticky. Use remaining 1/4 water if needed. Cover dough and let rest for one hour.
Heat oil in a skillet over medium high heat to 375 degrees F. Oil should be at least 2 inches deep.
Meanwhile, roll out the scones. Pinch off a tablespoon sized ball of dough and roll it out on a lightly floured surface with a rolling pin. Stretch and pull with your hands if necessary. Dough should be about 1/4 inch thick. Continue with the rest of the dough.
When oil has reach 375 degrees, place first scone gently into the oil. Scone will bubble vigorously in the oil and puff up. Fry until golden brown on first side, about 2 minutes, then flip over. Once both sides are browned, remove from the oil and place on a paper bag lined sheet pan to cool slightly.
Sprinkle with powdered sugar and serve immediately with the cinnamon honey butter or other desired topping. Repeat with remaining scone dough.
Cinnamon Honey Butter
Makes approximately 1 cup
1 cup butter, at room temperature
1 tablespoon honey
1 teaspoon ground cinnamon
Combine all ingredients in the bowl of a stand mixer and beat until smooth. Store in the refrigerator.
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