Don’t expect your British granny’s scones when you bite into these sweet, crispy, chewy treats.
When we think of scones, what comes to mind are the biscuits traditionally served at English high tea with clotted cream and jam or preserves. So you’re going to be pretty surprised when you discover the Utah scone, a circle of sweetness that puffs up into golden perfection because it’s fried.
Why is it called a scone when it’s more like a donut or a beignet, you might wonder? No one seems to know, nor is there any definitive idea of when this treat first appeared in Utah. However, foodie historians speculate they might have been brought back to Utah by Mormon missionaries who had been working on Navajo reservations, as these “scones” most closely resemble a sweet version of Native American fry bread. Today, the Utah scone, which is also called the Mormon scone, remains a staple breakfast food throughout its namesake state and is nearly always served with powdered sugar and honey.
Once you taste them, you probably won’t care what they’re called because they are so incredibly delicious. Made from a sweet yeast dough that only requires a little kneading—just to pull the dough together—and one brief rise, Utah scones don’t take very much time to make at all. The finished product are these light, crispy pillows with a wonderfully chewy interior that can be enjoyed for breakfast and for dessert.
Tips For Perfect Utah Scones
This is not a difficult recipe at all, but a few tips can always help. Once you’ve mixed the dry ingredients together, warm your milk. Two things matter here—one is that you do use whole milk, and the other is that you don’t let it come to a simmer or a boil. You also don’t want your melted butter to be too hot. Let it cool to room temperature before combining it with the milk into the dry mixture. At this point, the dough will be shaggy, so flour your hands and knead it gently until you can get it into a smooth ball. After the brief rise and dividing the dough into the circles, heat your oil in a deep pan or, better yet, a deep fryer. Now, gather your patience because you’ll need to fry the Utah scones one at a time. Trust me though—it’s worth the wait!
How To Make Ahead And Store
You can make the dough through Step 4; cover the bowl tightly, and it will keep in the refrigerator for up to 8 hours, but allow the dough to come to room temperature before frying. The cooked scones are best eaten right away. Though they can last 1-2 days at room temperature, loosely covered in plastic, they will lose some of their crispiness. Freezing the fried scones is not recommended as it will alter their texture (and not in a good way!)
Serving Suggestions
Most people love sweet and savory food combinations, which makes Utah scones a perfect breakfast item. Serve them with Spiced Maple Syrup, a plate of Steak And Eggs, and some crunchy Home Fries for a marvelous morning meal. Or for a fast but really satisfying weekday breakfast, pair Yogurt Parfaits with Utah scones drizzled with Blueberry Sauce and this quick Microwave Bacon.
Utah scones also make wonderful desserts. That crispy puff underneath a scoop of Dark Chocolate Ice Cream topped with Chocolate Whipped Cream and then drizzled with Chocolate Sauce is decadence defined! Or how about a version of strawberry shortcake? Open up the Utah scone, fill it with Fresas Con Crema, and top that with Strawberry Whipped Cream. Another favorite dessert of mine is a Utah scone with these Roasted Pears With Maple Ricotta Cream, both drizzled with some Salted Spiced Caramel Sauce. So good.
Utah Scones
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon active dry yeast
- 1 cup whole milk warmed
- 2 tablespoons unsalted butter melted
- Vegetable oil for frying
- Honey, powdered sugar, or jam for serving
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and yeast.
- Stir in the warmed milk and melted butter until a shaggy dough forms.
- Turn the dough out onto a floured surface and knead gently just until it comes together.
- Place the dough in a greased bowl, cover with a clean towel, and let it rest for 20 minutes to relax the gluten.
- Heat 1 inch of vegetable oil in a deep skillet to 350°F.
- Divide the dough into 8 equal pieces, and shape each into a rough circle about 5 inches in diameter.
- Fry the dough circles one at a time until puffed and golden brown, about 1 minute per side.
- Transfer the fried scones to a paper towel-lined plate to drain.
- Serve warm with a drizzle of honey, a sprinkle of powdered sugar, or your favorite jam.
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