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4.66
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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
minutes
Cook Time
2
minutes
minutes
Total Time
22
minutes
minutes
Servings
12
Calories
210
kcal
Author
Sarah Averett
Ingredients
3
Tbsp.
warm water
1
Tbsp.
active dry yeast
1
cup
water
hot
⅓
cup
vegetable oil
1
tsp.
salt
¼
cup
granulated sugar
1
large egg
3 ½
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:
210
kcal
|
Carbohydrates:
32
g
|
Protein:
4
g
|
Fat:
6
g
|
Saturated Fat:
5
g
|
Cholesterol:
13
mg
|
Sodium:
167
mg
|
Potassium:
55
mg
|
Fiber:
1
g
|
Sugar:
4
g
|
Vitamin A:
20
IU
|
Calcium:
8
mg
|
Iron:
1.8
mg