This is how my father makes scones. The dough is similar to that of a cinnamon roll, and it is fried in hot oil. excellent Sunday treat. Served with honey, jam, or powdered sugar on top.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 25 mins |
| Servings: | 30 |
| Yield: | 30 pieces |
Ingredients
- 2 cups milk, scalded and cooled
- 1 cup white sugar
- 2 tablespoons margarine, melted
- 1 teaspoon salt
- 2 (.25 ounce) packages active dry yeast
- ½ cup warm water
- 2 eggs, beaten
- 7 cups all-purpose flour
- 3 cups oil for frying
Instructions
- In a large bowl, stir together the scalded milk, sugar, margarine and salt. In a small bowl, stir together the yeast and warm water. Let stand 10 minutes, or until foamy.
- Stir the yeast mixture into the milk mixture. Blend in the eggs. Mix in the flour one cup at a time to make a soft dough. Cover bowl and let rise in a warm place until double.
- Heat one inch of oil in a deep heavy skillet to 370 degrees F (180 degrees C). Form large handfuls of dough into flat pancake shapes and fry them in the hot oil, turning once, until golden brown on both sides. Remove from oil to drain on paper towels.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
| Calories | 172 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 14 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 1 g |
| Sodium | 98 mg |
| Sugars | 8 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
I halved this recipe. It was really simple to make and delicious! It reminded me of elephant ears you’d get at a fair. We put cinnamon and sugar on ours and sprinkled with powdered sugar.
I made these tonight for dinner and they were EXCELLENT! However, I cooked them in a deep pan on the stove top. I heated crisco (half a big container) and added a little canola oil. My kids have never had them before, and they loved them. This recipe makes a ton of scones!! I was able to feed 2 teenage boys, dad, toddler and myself..there’s enough left overs to fill our bellies again. I made them into the 2.5″ circles. Yes, I will make again!!
This is like a recipe that I have been making for over 40 yrs. and my mother and grandmother before that.Only I use 1-2TBS. sugar and eggs are opt.After forming flat disc. of dough,cover and let rest 10 min.and fry.Great with soup,stew and beans or sprinkle with cinn. sugar.We just call fried bread.
Maybe it’s because I’m an inexperienced cook, maybe it’s because I halved the recipe… I’ve been looking for a recipe for fried scones that I had in Salt Lake City, and I really hoped this would be it, but I was sorely disappointed. The scones I was looking for had a sweet, fluffy quality. These were heavier than I had hoped, and tasted yeasty (even after smothering them in melted honey-butter) more than anything… but, I probably didn’t do something quite right. I’ll keep searching, and maybe I’ll give this recipe another shot somewhere down the line.