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.



Comments

Post a Comment

Popular posts from this blog

Tilapia and Warm Lentil Salad

Image
 To elevate this dish, a Fume Blanc or Sauvignon Blanc pairs perfectly.  Tilapia with Warm Lentil Salad 4 6 oz tilapia filets Marinade: 1/4 cup extra virgin olive oil 1/4 cup freshly squeezed lemon juice 3 cloves of minced garlic 1 tsp Dijon mustard 1 tsp salt  1/2 tsp pepper Warm Lentil Salad 1 cup rinsed green lentils 2 tbsp extra virgin olive oil 2 tbsp red wine vinegar 2 tsp Dijon mustard 1/4 cup finely diced red onion 1/4  cup fresh parsley, chopped 4 cups of arugula 1/2 tsp salt  1/4 tsp pepper Preheat the oven to 400 degrees. Marinade: Put all the marinade ingredients into a mason jar and shake well or whisk the ingredients together in a small bowl.   Pat the tilapia filets dry with a paper towel and add them to a plastic sealable bag.  Pour the marinade over the pieces. Gently place the bag into the refrigerator for 20 minutes or up to an hour. Place marinated tilapia filets onto a lined baking sheet and bake for 10-12 minutes. Warm lentil salad: While the tilapia is marinating
Read more

Roasted Cauliflower and Garlic

  Roasted Cauliflower and Garlic 1 head of cauliflower chopped into florets 2 tbsp extra virgin olive oil 3 cloves of garlic minced 1 tsp each salt and pepper 1/2 cup grated Parmesan cheese 1/4 cup fresh parsley, chopped Preheat oven to 400 degrees. Line a baking sheet with foil. In a large bowl, toss cauliflower florets with extra virgin olive oil, garlic, salt and pepper. Spread the florets evenly  in 1 layer on the sheet pan. Roast in the oven for 15-20 minutes or until the florets are fork tender and slightly browned. Top roasted cauliflower with Parmesan cheese and fresh parsley.  Serve.
Read more

Harvest Roasted Vegetables

Image
  Harvest Roasted Vegetables 12 slices of bacon 1 lb. cleaned brussel sprouts halved 1 lb. butternut squashed, peeled, seeded and diced 1 cup fresh cranberries  1 large sprig of fresh rosemary with leaves removed and chopped 1/2 cup chopped pecans 1/2 tsp salt and 1/4 tsp pepper Optional:  Drizzle of maple syrup right before serving (approximately 1-2 tbsp.) Preheat oven to 400 degrees Line a baking sheet with foil. In a large skillet, cook bacon until crispy over high heat.  Remove bacon from the skillet and chop into small pieces.  Reserve 1/4 cup of the bacon drippings.  If you have less than 1/4 cup of bacon drippings, add extra virgin olive oil to equal 1/4 cup. In a large mixing bowl, add halved brussel sprouts, diced squash, fresh cranberries and rosemary. Drizzle bacon drippings, salt and pepper over the vegetables and mix well to combine. Spread vegetables in one layer on the baking sheet.  Bake for 40-45 minutes until vegetables are tender. Transfer vegetables to a serving di
Read more