Utah Scones Deep Fried Recipes

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.

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.

Steps:

• Dissolve yeast in warm water.
• Add the 1 tablespoon sugar, and set aside.
• Pour boiling water over the remaining 1/2 cup sugar, the margarine, and salt.
• Add eggs, and stir well.
• Then add in the yeast mixture, and 2 cups of the flour.
• Beat with mixer until smooth.
• Add the rest of the flour (2 1/2 cups).
• Let rise for one hour, then refrigerate until cold.
• (Note: can be refigerated overnight) Roll out very thin (about 1/4-inch) on floured surface, and cut into 3-inch squares.
• Fry in hot oil until golden brown and puffy.
• Serve with butter and honey, or coated with granulated sugar.

Steps:

• 1. Take out as many rolls as you wish to make. These are addictive, so controlling portions is probably a good idea. (Sorry LOL)
• 2. If you don't eat them hot, just don't bother, because it is not the same.
• 3. Let your bread or rolls thaw (do not try to fry them frozen). They must thaw and rise a little.
• 4. Cut them to a size that will fit in the palm of your hand (they expand). I think that each roll will probably make at least two, maybe three, depending on the size of the rolls. No need to punch them down and don't handle or fiddle with them too much. Just thaw, raise, cut, and cook.
• 5. Then c-a-r-e-f-u-l-l-y drop them into the hot oil. NOTE:I don't really know what temperature, just don't let it get so hot it is smoking -- that is too hot. I turn the burner to high, then lower it to medium when the coconut oil (or whatever oil you are using) is melted or ready. Test it with a small piece of dough to see if it sizzles. DO NOT TEST with water -- that will spatter and burn anyone standing near. Meaning you.
• 6. NOTE: This could also be done in a deep fryer if you have one. If you have one, you probably know what temperature you need. If not, check the manual that came with the appliance.
• 7. They should sizzle a little when dropped into the oil. Let them cook on one side until golden brown. Then with tongs, turn them over to finish browning and rising on the other side.
• 8. C-a-r-e-f-u-l-l-y remove them from the hot oil and place on a double or triple layer of paper towels over a brown paper bag to drain for about two minutes.
• 9. Serve hot with butter and honey, etc.
• 10. To eat: break it open, and put the butter and honey on the inside. Since the scone is hot the butter will melt and as you put the honey on with a butter knife the butter and honey will get all mixed up and messy.
• 11. Messy is perfect. Take your first bite, and well, you know how to do the rest!! Ha Ha