Prep 4 hrs
Cook 3 mins
Deep fried scones like the kind in restaurants. Very good.
- 2 package dry yeast (roughly 2 tablespoons)
- 118.29 ml water
- 14.79 ml sugar
- 118.29 ml sugar
- 236.59 ml boiling water
- 118.29 ml margarine or 118.29 ml butter
- 9.85 ml salt
- 3 eggs, beaten
- 1064.65 ml flour
- 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.
Perfect every time. Puffy, golden and tasty, what ever you put on them from chili for Navajo tacos to honey butter.
There are not many scone recipes like this out there. My mom made these for us when we were little. Thanks for sharing! I used a kitchenaid stand mixer and it made the dough extra gooey and sticky (unable to work with) and needed more flour. I added 1 cup of flour to the recipe and they were very delicious. They are even better if you freeze them and eat them a few days later with butter and honey.
My daughter had a Utah state report where she had to serve a state food, anyway we lived in Utah and this is the way they are made there with the honey butter that they are known for. I have NEVER made anything that required using yeast and I made these the morning of the class presentation without trying it first. OMG I was super carefull to follow the recipe exactly and they came out PERFECT. The kids ate these first before anything else in the luncheon. The teacher even asked for the recipe. 30 picky 10 year olds can't be wrong!! I was totally super Mom that day.