Saturday, August 28, 2010
"I say mate, you call this a scone?"
Scones, Utah Style
1 cup warm water
1 teaspoon rapid rise yeast
1 tablespoon raw sugar
2 tablespoons buttermilk powder
1/2 teaspoon salt
1 tablespoon oil (canola, grape seed or almond)
3 cups flour (up to half can be whole wheat)
2 cups canola oil for frying
Place water in a mixer bowl, add yeast, sugar, buttermilk powder and salt. Stir to blend. Allow to sit 3 or 4 minutes so that yeast can dissolve and begin to work. Add oil and flour(s). Knead to a soft dough with dough hook of mixer or by hand. Allow to rise in a warm place 30 minutes. Put cooking oil in a 10 inch fry pan and heat to 375 degrees. (Or use a deep fat fryer.) Punch down dough. Roll into a 10"x12" rectangle. Dough should be about 1/4 to 1/8 inch thick. Cut into squares or wedges and allow to rest 3 or 4 minutes. Cook 5 or 6 scones at a time by sliding them into hot oil, cooking for 2 to 3 minutes then turning scone over with tongs and cooking an additional 2 to 3 minutes. Remove with tongs and place on paper towels to drain. Scones should be golden brown on the outside and cooked through. Adjust cooking time if needed for subsequent batches. Serve warm with jam or honey.
Hints: Left over scones can be warmed in a microwave for 20 seconds or so. Good for breakfast the next morning. I have used this recipe for the Navajo Tacos of a few blogs back. Allowing the dough to rise 20 minutes or so longer after cutting the scones out will yield a lighter end product.When you put the scones in the oil, it cools the oil off a bit, so don't try and cook too many at a time.
These beauties fill you up pretty quickly--I always make sure there are plenty of people on hand to help polish them off before I make them. My son Neal worked at a Williams and Sonoma for a while during college and talked me into buying a deep fryer. It is super for fries and scones. Haven't tried deep fried Mars Bars or Twinkies yet and I don't think I will anytime soon. But I may learn to make funnel cakes. Any other good ideas?