Utah Buttermilk Scones
TOTAL TIME: Prep: 30 min. + rising Cook: 5 min./batch
YIELD: 2 dozen.
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
Ingredients
-
1 tablespoon active dry yeast
-
1/2 cup warm water (110° to 115°)
-
1 cup warm buttermilk, (110° to 115°)
-
1 large egg, room temperature
-
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 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 a deep cast-iron or electric skillet, heat oil to 375°. Fry scones, a few at a time, until golden brown on both sides, about 2-3 minutes. 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.
Nutrition Facts
1 scone: 184 calories, 10g fat (3g saturated fat), 18mg cholesterol, 116mg sodium, 21g carbohydrate (5g sugars, 1g fiber), 3g protein.
© 2024 RDA Enthusiast Brands, LLC