It doesn't what you call them - begniets, fry bread, sopapillas - these FRIED SCONES are comfort food heaven!
Print
4.1 from 10 votes

Fried Scones

It doesn't matter what you call them - begniets, fry bread, sopapillas - these FRIED SCONES are comfort food heaven!
Course Breakfast, Dessert
Prep Time 20 minutes
Cook Time 2 minutes
Total Time 22 minutes
Servings 12
Calories 210kcal
Author Sarah Averett

Ingredients

  • 3 Tbsp. warm water
  • 1 Tbsp. active dry yeast
  • 1 cup water hot
  • 1/3 cup vegetable oil
  • 1 tsp. salt
  • 1/4 cup sugar
  • 1 large egg
  • 3 1/2 cups all-purpose flour
  • 2 quarts frying oil {we use peanut oil but safflower or canola work well, too}

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

Recipe from Bakerette.

Nutrition

Calories: 210kcal | Carbohydrates: 32g | Protein: 4g | Fat: 6g | Saturated Fat: 5g | Cholesterol: 13mg | Sodium: 167mg | Potassium: 55mg | Fiber: 1g | Sugar: 4g | Vitamin A: 0.4% | Calcium: 0.8% | Iron: 9.9%