Diary of a Foodie

Wednesday, July 16, 2014

Scratch Made Scones

Fried dough. With sweet toppings. Let that sink in for a moment. I know you love it just as much as I do, so go make it for a fun summer treat.


3 cups AP flour
1 1/2 c milk
1 TBSP baking soda
1 TBSP baking powder
1/4 c sugar
1 tsp salt

In a stand mixer with a bread hook attachment, add all ingredients together and let knead for 5 minutes. Remove dough hook and cover bread, letting is rest at room temperature at least an hour.

Once dough has rested, roll dough into 1 inch balls and dip them in some flour. Using either hands or a rolling pin, pull/roll dough into 1/4 inch thick circles/rectangles. Whatever shape you want will work, just make sure they are even. Let them rest on wax paper while oil heats up.

In a large sauce pan, heat up 2 cups of vegetable oil to 350 degrees F. You can test heat of oil using a piece of dough; if it bubbles and rises to surface quickly oil is ready. If it sinks, oil is too cold. Turns brown quickly, too hot. Fry dough on 2-3 minutes per side, until golden brown and cooked through. Drain on paper towels. Serve dusted with powdered sugar.

Other Serving Ideas:

Serve with jam. I like raspberry.
Serve with honey butter-you can make this by whipping together one stick of softened butter with 1/3 cup honey and 1 tsp of cinnamon.
Serve with a scoop of ice cream and chocolate sauce.
Serve with cinnamon sugar.

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