Fried Scones
User Reviews
4.7
Fried Scones
Description
The Fried Scones prepare a yeast dough beginning with proofing the yeast in warm water and sugar. The dough combines hot water, oil, salt, sugar, and egg for richness. Flour is gradually added, kneaded until elastic, and the dough rests for 30 minutes to rise. After rising, it’s divided and rolled out thinly. Frying in peanut or alternative vegetable oil at 350–375°F cooks the dough quickly to achieve a crispy, golden crust while maintaining a tender center.
These scones contrast textures with their crispy exterior and soft crumb. The dough’s slight sweetness and richness come from added sugar and egg, enhancing flavor. Quick frying produces a fresh bread with a light, airy inside ideal for various meals or as a satisfying standalone snack.
Serving scones warm maintains their texture and flavor. They can accompany spreads, honey, or savory toppings depending on preference. The frying oil choice affects flavor and frying performance, with peanut oil recommended for its high smoke point.
Ingredients
- 3 Tbsp. water warm
- 1 Tbsp. active dry yeast
- 1 cup water hot
- ⅓ cup vegetable oil
- 1 tsp. salt
- ¼ cup granulated sugar
- 1 egg large
- 3 ½ cups all-purpose flour
- 2 quarts peanut oil but safflower or canola work well, too, used for frying
Instructions
- Mix the 3 Tbsp. of warm water with the yeast and add a pinch of sugar. Set aside for 10 minutes until yeast becomes frothy.
- In a large bowl, combine the hot water, oil, salt, and sugar. Set aside.
- Add the egg to the yeast mixture and mix well.
- Add the yeast mixture to the oil mixture and stir well.
- Gradually add the flour, 1/2 cup at a time, stirring well after each addition. Knead until you get an elastic consistency, about 5 minutes.
- Place the dough in a large, well-greased bowl and let rise for 30 minutes, or until double in size.
- Line a plate with paper towels and set aside.
- Fill a large saucepan with 2 inches of oil and heat over medium-high heat to 350-375ºF.
- Once it's done rising, punch down the dough and divide into 12 pieces. Turn each piece onto a lightly floured surface and roll until 1/8 inch thick.
- Place the dough in the oil and fry until golden brown, about 1 minute. Flip and fry until golden brown on that side as well.
- Transfer the scone to the paper towels and repeat until all the dough is fried.
- Serve hot with our favorite honey butter recipe.
Notes
- This recipe is sourced from Bakerette, a trusted baking resource.
- Yeast should be frothy after proofing to ensure proper rise.
- Fry scones in batches to avoid crowding and maintain oil temperature.
- Use peanut oil or alternatives like safflower or canola for optimal frying results.
- Roll dough to about 1/8 inch thickness for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 210 kcal
% Daily Value*
| Calories | 210kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 13mg | 4% |
| Sodium | 167mg | 7% |
| Potassium | 55mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 20IU | 0% |
| Calcium | 8mg | 1% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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