Scones

Updated: Oct 6, 2020

Servings: 24 Scones

Shelf Life of Ingredients: 1 year


Fluffy, light, fried, and delicious! These scones bring back fond memories of my Grandmother's visits and her homemade scones.




When my daughter,. Melinda, made the rolls for barbecue pulled-pork sandwiches for a family dinner, I loved them so much that I decided to see how they would work for one of my favorite childhood treats, fried scones that my grandmother made every time she came for a visit. I know most people use the term scones for the British tea cakes, but in my family, fried bread dough was the only scone I knew about until I became an adult. The pioneers made scones, or fried bread dough, along the trail because they didn't have ovens to bake bread in. This recipe has a little different texture than my grandmother's, but they were delicious. My husband couldn't get enough of them.


Pictured Process



Combine water, yeast, and sugar in a small bowl. Stir to dissolve the yeast and allow to rest for 5 minutes.



When the yeast is foamy, add it to the mixing bowl with the oil.



Whisk 2 cups of the flour and salt together in a small mixing bowl. Add this flour mixture to the yeast and oil mixture and beat for 2 minutes with the paddle attachment.



Change to the dough hook and continue adding bread flour until the dough pulls away from the sides of the mixing bowl. Knead for 10 minutes. If the dough gets sticky on the bottom of the bowl while you are kneading, add a little bit more flour.



When you are finished kneading, the dough will have pulled away from the sides of the bowl and formed a loose ball around the hook.



Oil your hands and a bowl. Form the dough into a large ball and place it in the bowl. Turn the dough over to coat both sides of the dough with oil.



Place a clean kitchen towel over the dough and allow to rest until doubled in size, about an hour.



As you can see, my bowl wasn't large enough for a double batch!



Punch down the dough.



Pat it into a large circle or oval on the counter, and cut it into small triangular or rectangular shapes. Place them on a lightly greased sheet pan or cutting board, cover, and allow to rise until double in size, about an hour.



Heat up an inch or two of oil in a small saucepan. When the oil is sizzling hot, fry the scones in the hot oil one at a time, until golden brown on both sides.





Let the scones drain on a paper towel and cool. Serve with butter, honey, or homemade jam.



Storage Tips


Bread Flour: Bread flour can be stored in 5 gallon food-grade buckets with resealable lids. Layer the flour with bay leaves to keep the weevils away. Grains will keep for at least a year using this method.


Yeast: I always keep my yeast in the freezer. Label it with the date bought and the date it expires so you will know how long it will last on your shelf if the power goes out. It will last at least a year if kept in the freezer.


Sugar: I store my sugar in 5 gallon food-grade buckets with resealable lids. Sugar will last indefinitely if sealed properly.


Oil: Oil will last a year in the original store container on your pantry shelf. Make sure to check the best by date since you don't know how long it has been sitting on the store shelves.


Salt: Salt will last for 5 years in its original container on your pantry shelf.


Special Tools for this Recipe


Stand Mixer


Alternative Cooking Method


Propane Camp Stove


Rocket Stove

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