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 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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