Utah Scones

If you’ve spent any time in Utah, chances are you’ve heard of Utah scones. Unlike the crumbly British version, Utah scones are a warm, pillowy fried bread, golden on the outside and and soft on the inside. Deep-fried to perfection and typically served with a generous smear of honey butter, these scones are a true local favorite and a nostalgic comfort food at church gatherings, family dinners, and community fairs.

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A Sweet Twist on Fry Bread

The Fry Bread Connection

Utah scones trace their roots back to Native American fry bread, a traditional food with deep cultural significance. Fry bread was originally created out of necessity during times of hardship, but over time, it has evolved into a celebrated dish enjoyed across many communities. Utahns adopted and adapted the recipe, giving it a sweet spin that's become uniquely their own.

Instead of being topped with savory ingredients like beans and cheese, Utah scones are most often enjoyed with sweet toppings—especially honey butter. And not just any honey—Utah’s own high-quality local honey, which adds a rich floral note and elevates the flavor of the butter.

Utah Scones: A Sweet Twist on Fry Bread

Prep Time: 20 minutes. Rise Time: 1 hour. Cook Time: 20 minutes

Total Time: 1 hour 40 minutes

Recipe adapted from Sister Hall

Equipment:	• Large mixing bowl – For combining and kneading the dough. • Measuring cups and spoons – For accurate measurements. • Whisk or spoon – To mix wet and dry ingredients. • Rolling pin or your hands – To shape the dough (rolling is optional; stretching works too). • Clean kitchen towel – To cover the dough while it rises. • Heavy pot or Dutch oven – For deep frying (a deep fryer works too if you have one). • Cooking thermometer – To ensure oil stays around 350°F for safe and even frying. • Tongs or slotted spoon – To flip and remove scones from the hot oil. • Paper towels and plate or wire rack – For draining excess oil after frying. • Flour and clean surface or mat – For kneading and shaping the dough.
Ingredients:	• 1 tablespoon active dry yeast •  1 cup warm water •  1/3 cup sugar •  1/3 cup oil •  1-1/2 teaspoons salt •  1/2 cup warm milk •  3 to 4 cups all-purpose flour (add gradually) •  Oil for frying (vegetable or canola works well)\ •  Powedered Sugar of dusting
Directions:	In a large bowl, dissolve the yeast in warm water and let sit for 5–10 minutes until foamy. Stir in sugar, oil, salt, warm milk, and 2 cups of flour. Mix well. Gradually add more flour until a soft dough forms (it should be slightly sticky but workable). Knead the dough on a lightly floured surface for 4–5 minutes until smooth. Place dough in a greased bowl, cover with a towel, and let rise for about 1 hour or until doubled. Heat oil (about 2 inches deep) in a large pot or Dutch oven to 350°F. Punch down dough and divide into small balls. Roll or stretch each into a flat oval or circle. Carefully place dough pieces into the hot oil. Fry until golden brown on each side (about 1–2 minutes per side). Remove and drain on paper towels. Sprinkle with Powdered Sugar