Utah "Scones" with Cinnamon-Honey Butter

This is not the classic scone, that we’re all familiar with. This is a Utah creation, a flattened ball of dough deep-fried and topped with sweet toppings like honey and jam. It is much like Indian Fry Bread.

2 cups flour
1/2 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
2 tablespoons butter, melted
3/4 – 1 cup warm water
Oil for frying
Powdered sugar
Cinnamon honey butter, recipe below

In a medium bowl, combine the flour, baking powder, sugar, and salt. Add the melted butter and 3/4 cup warm water. Mix with a spoon until dough comes together into a ball. Dough should be moist but not sticky. Use remaining 1/4 water if needed. Cover dough and let rest for one hour.

Heat oil in a skillet over medium high heat to 375 degrees F. Oil should be at least 2 inches deep.

Meanwhile, roll out the scones. Divide dough into 8 equal-sized balls. Roll out each ball, one at a time on a lightly floured surface with a rolling pin. Stretch and pull with your hands if necessary. Dough should be about 1/4 inch thick.

When oil has reach 375 degrees, place first scone gently into the oil. Scone will bubble vigorously in the oil and puff up. Fry until golden brown on first side, about 2 minutes, then flip over. Once both sides are browned, remove from the oil and place on a paper bag lined sheet pan to cool slightly.

Sprinkle with powdered sugar and serve immediately with the cinnamon honey butter or other desired topping. Repeat with remaining scone dough.

Cinnamon Honey Butter

Makes approximately 1 cup

1 cup butter, at room temperature
1 tablespoon honey
1 teaspoon ground cinnamon

Combine all ingredients in the bowl of a stand mixer and beat until smooth. Store in the refrigerator.

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