Utah Buttermilk Scones Recipe
Buttermilk makes these classic Utah scones so delightful that you'll most likely eat too many. The texture is light and airy and the taste is delightful. It's a family favorite we eat often. Don't forget the honey butter—it's the perfect addition to the perfect scone. —Nichole Jones, Pleasant Grove, Utah
- 1 tablespoon active dry yeast
- 1/2 cup warm water (110° to 115°)
- 1 cup warm buttermilk, (110° to 115°)
- 1 Eggland's Best Egg
- 3 tablespoons canola oil
- 1-1/2 teaspoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 4 to 4-1/2 cups all-purpose flour
- Oil for deep-fat frying
- HONEY BUTTER:
- 1/2 cup butter, softened
- 1/4 cup honey
- 1/4 cup confectioners' sugar
- 1/4 teaspoon vanilla extract
- In a large bowl, dissolve yeast in warm water. In another large bowl, combine the buttermilk, egg, oil, sugar, salt, baking soda, yeast mixture and 2 cups flour; beat on medium until smooth. Stir in enough remaining flour to form a stiff dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Turn onto a lightly floured surface; roll dough into a 16x8-in. rectangle. Cut into 24 rectangles. Cover with a clean kitchen towel and let rest for 1 hour.
- In an electric skillet or deep fryer, heat oil to 375°. Fry scones, a few at a time, until golden brown on both sides. Drain on paper towels.
- For honey butter, in a large bowl, combine butter, honey, confectioners' sugar and vanilla; beat until smooth. Spread on scones. Yield: 2 dozen.
Originally published as Utah Buttermilk Scones in Taste of Home Recipes Across America 2013, p432
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