Side Dish: United States – Utah – Utah Scones

Serving Size: 6

Approximate Time

Prep 25 min

Cook 15 min

Additional 10 min

Total 50 min

Ingredients

- 4 cups (480 g) all-purpose flour
- 1 tbsp (15 g) baking powder
- 2 tbsp (25 g) granulated sugar
- 1 tsp (6 g) fine salt
- 4 tbsp (56 g) cold unsalted butter, cut into small pieces (or 1/3 cup (75 g) vegetable shortening)
- 1 large egg, approx. 50 g, beaten
- 1 to 1 1/4 cups (240–300 ml) warm milk (start with 1 cup and add up to 1/4 cup as needed)
- 4 cups (960 ml) vegetable oil (for deep frying)
- 1/4 cup (30 g) powdered sugar, optional for dusting
For honey butter (serve alongside)
- 1/2 cup (113 g) unsalted butter, softened
- 1/3 cup (80 ml) honey
- Pinch of salt
Optional serving
- 1/2 cup (160 g) jam or preserves (fruit of choice)

Instructions

Short Description:
Deep-fried, golden-brown quick breads traditionally served warm with honey butter, jam, or powdered sugar. These Utah Scones are crisp outside and soft inside, made from a simple baking-powder dough.

Regional Notes:
This Rocky Mountain / Utah version is a deep-fried scone rather than the British oven-baked biscuit: dough is rolled and fried, then commonly served with honey butter or jam. That sweet finish and the frying method distinguish Utah Scones from other regional scone varieties.

1. In a large bowl whisk together the flour, baking powder, sugar, and salt until evenly combined.
2. Cut the cold butter (or shortening) into the dry ingredients with a pastry cutter or two forks until the mixture resembles coarse crumbs, with pea-sized pieces of fat remaining.
3. In a small bowl whisk the beaten egg into 1 cup (240 ml) warm milk. Pour the liquid into the dry ingredients and stir with a wooden spoon until a shaggy dough forms. Add up to 1/4 cup (60 ml) more milk if the dough is too dry; it should be soft but not sticky.
4. Turn the dough onto a lightly floured surface and knead 6–8 times to bring it together. Pat or roll the dough to about 1/2 inch (1.3 cm) thickness.
5. Cut the dough into roughly 3–4 inch (7–10 cm) squares or triangles using a knife or pizza cutter. You should get about 12 medium scones (adjust size for desired servings).
6. Heat the vegetable oil in a heavy pot or deep fryer to 375°F (190°C). Use a thermometer to maintain an even temperature; too cool and the scones will absorb oil, too hot and they will brown too quickly.
7. Fry the scones in batches, careful not to overcrowd, for about 60–90 seconds per side until puffed and deep golden brown. Turn once with tongs or a slotted spoon.
8. Remove scones to a wire rack set over a tray or to paper towels to drain briefly. Fry remaining dough, keeping finished scones warm in a low oven (200°F / 95°C) if desired.
9. Meanwhile, make the honey butter: beat the softened butter with the honey and a pinch of salt until smooth and slightly fluffy.
10. Serve the Utah Scones warm, brushed with a little additional butter if you like, with honey butter and jam on the side and a dusting of powdered sugar if desired.