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Fail Proof Scones

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Easy and delicious fail proof scones that are delicious topped with your favorite topping; powdered sugar, honey or honey butter.

Fail Proof Scones

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
Mix the dough in a stand mixer or by hand until well incorporated. The dough will be kind of crumbly. Add flour to your counter and knead by hand, adding a tablespoon of water at a time until the dough is soft. I do it this way because it helps ensure the right amount of water every time. All the dough to rest in a warm place. I usually let the dough rest for about a half an hour or so. Then I roll the dough out and cut it into squares.

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.

Print Recipe

Fail Proof Scones

Easy and delicious fail proof scones that are delicious topped with your favorite topping; powdered sugar, honey or honey butter.
Course: Breakfast, Main Course
Keyword: Food, Recipe

Ingredients

  • 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

Instructions

  • Mix the dough in a stand mixer or by hand until well incorporated. The dough will be kind of crumbly.
  • Add flour to your counter and knead by hand, adding a tablespoon of water at a time until the dough is soft. I do it this way because it helps ensure the right amount of water every time.
  • Allow the dough to rest in a warm place. I usually let the dough rest for about a half an hour or so.
  • Then I roll the dough out and cut it into squares.
  • 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.

What is your favorite way to top these fail proof scones?

Check out these other delicious recipes on the blog:

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Comments

  11. says

    Let's see-honey butter on a slice of challah or any kind of bread really–on baked potato sweet preferably but great on regular as well–by the spoonful. Yup-I LOVE honey butter!

    Reply

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