It doesn’t matter what you call them – beignets, fry bread, sopapillas – these FRIED SCONES are comfort food heaven!
It wasn’t until about two years ago when I learned what traditional scones were. Turns out, they’re nothing like fried scones. But as delicious as traditional scones are, fried ones are better! There are a few different names for these babies – sopapillas, beignets, Indian fry bread, etc. Growing up though, they were always just “scones” for me. And they’re delicious.
The thing that makes these babies is the honey butter that you lather them in. We had these every year at girl’s camp, up in the mountains, and it was like a little bit of heaven on those cold mornings. This is comfort food at it’s finest! Seriously.
- 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.
Be sure to try these with our Raspberry Honey Butter as well!