Utah Buttermilk Scones

U is for Utah Buttermilk Scones!

This year I'm participating in a bi-weekly challenge with some blogging friends to post recipes using all of the letters in the alphabet.  It can feature a food that begins with the letter of the week or the recipe name can contain the week's letter.

For today's letter, U, I decided to really challenge myself and not only make something with yeast but also something deep fried.  I'm not quite certain why these are called Utah scones when they resemble more of a fried dough boy, but I was excited to give them a try.

I proofed the yeast in the bowl of my KitchenAid mixer and then brought it together with the paddle attachment.  I switched over to the dough hook but stopped when it looked close to being combined and switched to kneading by hand.

I personally like a pastry mat for kneading dough because you can use a lot less flour and also it's easier to clean up.

Once the dough was smooth-ish, I put it into a clean, oiled bowl, covered it with Glad Press N Seal and then popped it into my oven on the proofing cycle. After about an hour, it had doubled in size.

Again, the pastry mat makes it really easy to roll out. It's already pre-marked with measurements so it was easy to hit the 16x8 target size.

I then used a pastry/bench scraper to cut the dough into 24 scones. Learn from my mistake and separate them a little bit before covering with a towel for the second rise.  I left them too close together and had to re-cut a few of them.

I didn't get pictures of the frying process. It was a gloomy day and I didn't feel like trying to balance lights, tripods and a pan of hot oil. The first couple batches I drained on paper towels on baking sheets.

They came out beautifully golden and crisp on the outside and were delicious with butter and jam.  You could also give them a drizzle of honey or make a honey butter.

But I know my guys and they would definitely not have been happy if I didn't do some that were dusted with powdered sugar and cinnamon sugar.  I did this over a wire rack over a baking sheet, gently flipping them over to get all the sides.

Thank you again to Wendy for hosting the 2024 Alphabet Challenge and to the other bloggers for sharing their recipes this week! Check them out using the links down below! You can see all of the recipes I've made for the challenge here- Alphabet Challenge 2024 

Utah Buttermilk Scones

Author: Jolene's Recipe Journal

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 vegetable 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
• Cinnamon sugar, powdered sugar, jam, jelly, honey, butter (optional)
  

Instructions

1. In a large bowl, dissolve yeast in warm water. Add 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 or a wire rack over a sheet pan.
5. If topping with cinnamon sugar or powdered sugar dust them while they are still warm, carefully flipping them to get all sides. Or let cool slightly and serve with butter, jam, honey or toppings of your choice.

Notes

Source: https://www.tasteofhome.com/recipes/utah-buttermilk-scones/

Recommended Products

Silcone Pastry Mat

Polder Candy Thermometer with pot clip

USA Pan Baking Rack

Other recipes you may enjoy:

Upside Down Apple Pie

Pineapple Upside Down Overnight Oats

buttermilk, fried, scones

Dessert, breakfast

American

 

Culinary Cam: Curry Udon with Prawns 
Blogghetti: Easy Homemade Peach Upside Down Cake 
Karen’s Kitchen Stories: Stir-Fried Udon Noodles with Chicken and Vegetables (Yaki Udon) 
Food Lust People Love: Spicy Urad Dal 
A Messy Kitchen: Ube Muffins
Magical Ingredients: Ube Paratha 
A Day in the Life on the Farm: Ukrainian Cod in Tomato Sauce
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Unsweetened Coconut Oatmeal Peach Crisp
Sneha’s Recipe: Upvasachi Shengdanyachi Usal/Peanut Sundal - Keto 
Jolene’s Recipe Journal: Utah Buttermilk Scones 
Mayuri’s Jikoni: Vegetable Upma