I was given honey butter to try for this post. I wasn’t compensated and all opinions and recipes are my own.
Every October, my family has a big get together. As kids it was full of elaborate meals, homemade cinnamon rolls and scones. I can’t even tell you how much we loved the scones. My mom used to have to double and triple the batch to keep up with the five hungry mouths who could eat them as fast as she could fry them. I have always thought that making scones had to be hard. Any time I have to let dough rise I am wary, but this dough is so easy to work with that these truly are fail proof scones.
You will need:
- 1 Tablespoon yeast
- 1 cup warm water
- 1 teaspoon salt
- 2 Tablespoons oil
- 3 cups f lour
- 3 Tablespoons sugar
- Oil for frying
- Honey and Butter for topping the scones
Heat 1-2 inches of oil over medium heat for 5 minutes before you start frying. Test that the oil is hot enough by putting a small piece of dough in the oil. If it starts to bubble around the dough right away, it is hot enough to fry your scones. DO NOT use high heat, the oil will get too hot and the scones will burn on the outsides before they cook through the middle. Let each scone fry until light brown, flip it over to the other side and let that brown. Using tongs to remove the scones from the oil and allow them to sit on a paper towel to drain the oil.
Top the scones with your favorite toppings, powdered sugar, honey or Honey and Butter and serve hot.
My personal favorite topping is Honey and Butter Raspberry Topping. It is creamy like honey butter with just a hint of raspberry. My daughter loves that it makes her scones pink!
There is nothing that takes me back to my childhood like hot scones and honey butter. It is the ultimate comfort food to me.