I can probably count on one hand the number of times my mom made scones growing up. She didn’t really like getting out the fry daddy and the oil, so it was something she only did for special occasions, or when a child put in a significant amount of begging and pleading.
When she did make scones it was usually as the base for Navajo Tacos. She would make an extra big batch so we could eat some for dessert with butter and honey.
If you could smell the dough rising, and the oil heating, and knew we weren’t having Navajo Tacos, it could only mean one thing…..we were having Clam Chowder for dinner. Clam Chowder served with hot scones is one of my mom’s favorite meals.
Warning: Shameless plug coming up.
If you haven’t tried my Easy Clam Chowder recipe, you really, really should!!! It is sooo easy and so delicious. And since you’re making it, you might as well make some scones to eat with it. Make sure to double the batch so you can eat some for dessert with butter and honey or butter and cinnamon sugar. YUM!
I got this recipe from my sister about 8 years ago. I can’t remember where she got it, I think from a friend. I love this recipe with all my heart! It is such a keeper. I use it all the time. I make it often for company.
Pro Hostess tip: When you have company over, and you want them to leave extremely happy, serve them scones. Scones are practically like donuts. Who doesn’t love donuts? Similarly, I have yet to meet a person who doesn’t LOVE scones.
Okay, back to why I love this recipe. It is very simple to throw together, you don’t need a fancy mixer, you can mix it just fine by hand with a fork. It has basic ingredients, and it’s easy to double or triple without any problems. The recipe calls for powdered milk, which is great if you’re like me and keep it on hand in your food storage. I’m always looking for recipes I can use powdered milk in to help me rotate through it. (Powdered milk, reconstituted, works great in baked goods, pancakes and other things that call for milk that are baked). If you don’t have powdered milk, don’t go out and buy some just for this recipe. You can use regular milk in place of dry milk in this recipe if you replace 1/2 cup of the water called for with regular milk. The only trick is to make sure the milk is slightly warm (not hot) so it won’t affect the yeast in the recipe.
I am so excited to share this recipe, because I know you will love it as much as I do. I can’t wait for you to try it. Come back and tell me what you think when you do!
Soups that taste awesome with scones
- 1½ cups warm water
- 2¼ tsp yeast (one packet if using packets)
- 2 tbsp honey
- 2 tbsp dry or powdered milk
- 1 tsp salt
- 4 cups flour
- oil for frying Approx. 3-4 cups
- In a medium size mixing bowl, dissolve the yeast in warm water, add honey, and dry milk. Stir well.
- Add salt and flour, mix with a fork until completely mixed and doughy, or use your mixer with the dough hook. Once dough is mixed, cover and let rise for 1-2 hours or until doubled in size.
- Add a little flour and punch down and Knead a little (you don't need to take it out of the bowl, just push it around and add a little flour at a time if it is sticky.
- Heat the oil in a fry daddy or deep, large sauce pan. On my stove I put it on medium high...a little closer to high than to medium. You can test the oil to see if it is ready by dropping a pea sized piece of dough in the oil. If it is ready the dough will be immediately covered with little bubbles and sizzle when you put it in.
- Pull off golf ball sized pieces of dough and use your fingers to flatten and shape them. Do this carefully so you don't poke holes in the dough.
- Place the flattened dough into the hot oil (you can probably fit two or three at a time) you will be able to see on the edges when they are ready to flip. The edges will turn a light tan color. Flip and then cook until the other side is the same color.
- Serve while still warm.
More recipes your whole family will love
We love to eat scones with maple frosting: 2 cups powdered sugar, 1/2 stick butter, 1/2 tsp maple flavoring, and a splash of milk. It is seriously so delicious! You’ve got to try it the next time you make scones.
You’re a genius! That sounds AMAZING! I am totally doing that next time I make them!
Otherwise known as Utah Scones, that’s what I grew up with in the 50’s in Salt Lake City – whenever my mom made bread, she would put some of the dough aside to make scones, just like you describe – stretched out and dropped in hot oil. Compared to these, the English style tea time scones are crap, not real scones at all in my book!
Lol, I have to agree. These scones are superior in my mind too!
My grandmother made scons all the time in her restaurant. They are soft and delicious. I don’t care for scones because they are hard. I make these all the time.