HOW TO: Deep-fried Scones
These scones have been enjoyed by countless friends and family over the years. Brenda has hosted many scone parties, it seems that everyone’s favorite way to eat scones is to slather them in honey butter.
CAUTION: deep frying anything can be dangerous. Always keep your hands and face away from the hot oil. DO NOT add any water to the oil (hot or cold) or an explosion may result.
HOW TO: Deep-fried Scones
Step 1: Make a batch of Brenda’s Favorite Yeast Dough
Allow to proof once for 45 minutes
Step 2: Begin heating oil
Note: It will take approximately 10-15 minutes for the oil to properly heat to 375F.
Select one:
Deep fryer
If you have a basket, set it aside — you will not need it
Fill with oil to the fryer-specified level
Turn on fryer and set temperature to ~375F
Deep pot on stovetop
Place a deep pot on the stovetop
Add ~2” of oil to the pot
Turn heat to medium*
Step 3: Prepare surface and roll out dough
Recommended to use a silicone mat
Spritz lightly with non-stick cooking spray
Optional alternative: dust with flour (downside is that each scone will have a little flour on its exterior, which may burn in the hot oil)
Dump dough onto mat and spritz lightly with non-stick cooking spray
Using a rolling pin, roll dough evenly until it is ~3/4” thick
Step 4: Cut out scones
Circles: use a biscuit cutter, or drinking glass, to cut out circles
Re-roll scraps, cut more scones
Square(ish): use a pizza cutter or knife, to cut strips then cut across to make squares
Step 5: Test oil temp
Fryer: there should be an indicator light and, most likely, it should be off when the oil has reached the selected cooking temp
Pot: use a thermometer to test . . . . or [faster] hold hand about 2” above the surface of the oil, if it is almost too hot to keep your hand there then the oil is definitely hot enough. A final test is to break off a small piece of dough and CAREFULLY slip it into the oil, if the oil immediately bubbles around the dough, it is hot enough to cook the scones.
Step 6: Cook scones
Slip scones, one-by-one, into the hot oil (do not touch the hot oil)
Each scone will drift momentarily towards the bottom and then pop back to the surface
Add only enough scones to allow easy movement between them
Watch around the edges, the scones will begin to show browning after ~2 minutes
Flip using a fork or slotted spoon
Cook for an additional 1-2 minutes, until the other side is equally browned
Carefully remove, using a slotted spoon or tongs and place on a paper towel lined pan
Serve hot with honey butter, jam or maple syrup.
Brenda’s tips:
Serving size: one batch of Brenda’s Favorite Yeast Dough yields approximately three and four dozen 3” scones
*When deep frying, the oil’s temperature is critical to success. The desired temp is ~375F for scones. This can be estimated using the hand test mentioned above if needed. Additionally, observe the results of the fried scones. If the color is a little darker than desired then slightly reduce the heat. If the color is a little lighter, increase the heat. The most important thing is that the scones are cooked through and not doughy. The best starting point is “medium” heat making slight adjustments as needed.
These scones can also be shallow-fried: to a large skillet, add about 1/4” oil, and heat at medium. Once hot, continue to follow directions above.
Pair with chili for Navajo Tacos
Window to B’s kitchen . . .
Serving suggestion: Chocolate & Banana Scones
Flatten scone into a thin disk, about 5” in diameter
Add chocolate chips and diced banana, keeping filling to one edge
Roll the dough, tucking the sides as you roll so that the filling is completely contained
Deep Fry
