Utah Scones


2 tbsp unsalted butter, melted

2 1/3 cup white all purpose flour

2 tsp baking powder

2 tsp white granulated sugar

1/2 tsp instant or active dry yeast

1/2 tsp salt

1 cup warm whole milk

1 tbsp vegetable oil + more for frying


The Dough:

Melt butter in the microwave.  Let the butter cool to room temperature.  It’s important that it’s not too hot.  Microwave milk until it is just warm.  Make sure it is not hot.  

Mix together the butter and the milk and set aside.

In a large bowl, add flour, sugar, baking powder, yeast and salt.  Whisk to combine.

Add the milk mixture to the dry ingredients and stir with a wooden spoon until the dough comes together.


Dough should be fairly sticky, but not too sticky that you can’t work with it. 

Lightly flour your hands and knead the dough a few times to shape it into a ball. You don't overwork or over handle the dough. The dough will be a little rough.

Drizzle a tablespoon of vegetable oil in a large bowl.  Rub the oil on the bottom of the bowl and up the sides. Add the dough to the bowl and turn the dough in the bowl to coat it in the oil.

Cover the bowl with a clean, damp kitchen towel and let rest for 20 minutes on your counter.

The dough will not rise.  This is just to relax the gluten.


Forming::

Add 1 inch of vegetable oil to a large cast iron pan and heat to 350 degrees. If you don't have a cast iron pan, a large sauté pan will work. Divide the rested dough into 8 equal portions.  I cut the dough in half and then half again. You will get 4 equal triangle pieces. Cut each triangle piece into 2 pieces.  You will have 8 triangles all together.

Lightly flour your hands and work with 1 piece of the dough at a time. 

Hold the dough with your hands and gently work the dough into a circle pressing it out with your fingers. DO NOT roll it out using a rolling pin! You don't want to flatten the dough with any force.

The dough piece should make about a 5-6 inch circle.  The dough will look rustic which is what you want. The thinner the piece of dough, the better. Make sure not to rip the dough.


Frying:

Gently drop away from you one piece of dough at a time into the heated oil.  Fry for about 30 seconds to 1 minute or until a deep golden brown.  Flip the dough using tongs halfway through.

Use tongs or a slotted spoon to remove dough from the oil and put the dough onto a paper towel lined plate. Repeat with the remaining dough pieces.

Note: You can put the scones into an oven safe pan and keep them warm in a 200 degree oven until you're ready to serve.


Topping:

Top with cinnamon and sugar, butter, honey butter, jam, syrup, fresh berries or powdered sugar. Best enjoyed when they are hot or warm.



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