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Utah Buttermilk Scones Recipe
Utah Buttermilk Scones Recipe photo by Taste of Home

Utah Buttermilk Scones Recipe

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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
TOTAL TIME: Prep: 30 min. + rising Cook: 5 min./batch
MAKES:24 servings
TOTAL TIME: Prep: 30 min. + rising Cook: 5 min./batch
MAKES: 24 servings

Ingredients

  • 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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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