Utah Buttermilk Scones

If seeing the name Utah scones conjured up images of dense, biscuit-like scones eaten solely by Utahans, you’re not alone! Utah scones are far from our idea of classic scones. They’re deep-fried pieces of dough that are more closely related to French beignets or American doughnuts. Each Utah scone is soft, puffy, fluffy and fried to golden perfection, and the only way to make it taste even better is by serving it alongside honey butter, its staple sidekick! Utah is definitely onto something!

Ingredients for Utah Scones

• Yeast: A single packet of active dry yeast contains 2-1/4 teaspoons of yeast. Since we use 1 tablespoon of yeast, keep in mind that you’ll need more than one packet of active dry yeast to puff up this Utah scone recipe.
• Buttermilk: Warmed buttermilk will appear curdled. If the buttermilk is curdled straight out of the fridge, toss it. Here’s how to make buttermilk.
• Egg: One egg binds all the ingredients together perfectly. Use a room-temperature egg so a cold egg doesn’t bring down the temperature of the water and buttermilk.
• Canola oil: A bit of canola oil enriches the dough.
• Sugar: We only include 1-1/2 teaspoons of sugar in this Utah scones recipe to aid in browning without making them overly sweet.
• Baking soda: With both yeast and baking soda, you can bet this Utah scone recipe makes the fluffiest fried dough possible.
• All-purpose flour: These scones need to be tall and bready but also soft and fluffy. With its mix of hard and soft wheat, all-purpose flour is the perfect type of flour to create this signature texture.
• Oil: One of the most common deep-frying mistakes is using the wrong oil. The best oils for frying are ones with a high smoke point and neutral flavor, like canola oil, sunflower oil and vegetable oil. Peanut oil is another great option (it’s the secret to Five Guy’s amazing fries!) but it will add a slightly savory, nutty flavor to your Utah scones.
• Honey butter: With just a bit of butter, honey, confectioners’ sugar and vanilla, homemade honey butter can be made right at home.

Directions

Step 1: Make the dough

In a large bowl, dissolve the active dry yeast in the warm water. In another large bowl, combine the buttermilk, egg, oil, sugar, salt, baking soda, yeast mixture and 2 cups of all-purpose flour. Using a hand mixer or stand mixer, beat on medium until the mixture is smooth. Stir in enough of the remaining all-purpose flour to form a stiff dough.

Editor’s Tip: If the yeast doesn’t proof in the warm water, discard it and start over, or else your Utah scones will not puff up at all. Double-check that your yeast hasn’t expired, make sure the water’s temperature is 110° to 115°F and brush up on how to proof yeast so you know what to expect.

Step 2: Knead the dough and let it rise

Turn the dough out onto a floured surface. Knead it until smooth and elastic, about six to eight minutes. Place the dough in a greased bowl, turning once to grease the top.

Cover with a clean towel or storage wrap and let the dough rise in a warm place until doubled, about one hour.

Step 3: Cut into rectangles

Punch the dough down, then turn it onto a lightly floured surface. Roll the dough into a 16×8-inch rectangle. Using a sharp knife or a pizza cutter, cut the dough into 24 rectangles.

Cover the dough with a clean kitchen towel or storage wrap and let rest for one hour.

Step 4: Fry the dough

In a deep cast-iron skillet, electric skillet or Dutch oven, heat the oil to 375°F. Fry the pieces of dough, a few at a time, until they turn golden brown on both sides, about two to three minutes. Drain the scones on paper towels.

Editor’s Tip: If you want to serve your Utah scones all at once, place a baking sheet in a 200° oven and move each batch of finished scones to the baking sheet to keep them warm for serving.

Step 5: Make the honey butter

In a large bowl, use a hand mixer or stand mixer to beat the softened butter, honey, confectioners’ sugar and vanilla until smooth.

Serve the scones while they’re still warm with a generous helping of honey butter.

Recipe Variations

• Finish with a coating of sugar: A common way to finish Utah scones is by dusting them with powdered sugar or tossing each scone in a cinnamon-sugar mixture. If you’re trying the latter, coat each Utah scone in the cinnamon sugar as soon as it comes out of the fryer.
• Top with berries: Add a bit of freshness to the Utah scones and scatter raspberries, strawberries, blackberries or blueberries all over with the honey butter.
• Add spices: Feel free to sprinkle baking spices into the dough to give these Utah scones a little more flavor. Cozy cinnamon, nutmeg and cardamom would be lovely.

How to Store Utah Scones

Utah scones (and most deep-fried foods) do not keep very well. They’re best eaten fresh that same day. If you must keep your leftovers (because these scones are too good to waste!) then store them in an airtight container at room temperature.

How long do Utah scones last?

Utah scones only last a maximum of two days at room temperature. The honey butter can last in the fridge in an airtight container for up to one week.

Utah Scones Tips

Why did my Utah scones turn out soggy?

Your Utah scones may have turned out soggy if they were fried in cold oil. When dough is fried in oil that isn’t hot enough, it will soak up the oil, leaving you with oil-laden scones. However, if the oil is too hot, you’ll brown the outside while the center remains doughy and undercooked. Clip a thermometer to your Dutch oven or skillet to maintain the oil’s temperature between batches. This tool will help you deep fry at home with confidence!

Can I use a substitute for buttermilk?

Yes, in fact, you can make your own buttermilk at home with milk and an acid like vinegar or lemon juice! Here’s how to make buttermilk in a pinch: Combine 1 tablespoon of white vinegar or lemon juice, plus enough milk to measure 1 cup. Stir, then let the mixture stand for five minutes.