Wednesday, March 16, 2011

Honey Whole Wheat Scones

If you enjoyed Andrew's Honey Whole Wheat bread, then you will love making scones with the dough! (If you didn't enjoy Andrew's Honey Whole Wheat bread, then you haven't tried making it yet. Get on that, because this post will be useless without it. Unless of course, like me, you can be satisfied with just looking at and drooling over food pictures. If that is the case, then you should check out FoodPornDaily, which, despite its naught name, is guilt-free gluttony.)

Anyhow. Here in Utah when we say "scone" we mean fried and sugary. (I didn't realize that this was just a Western US thing, but Wikipedia backs me up here). And, though I do love a good English scone every now and then, this is what I want when I say "scone."

The key to a good scone is a good dough. Sure, you can make these with the store-bought frozen dough, but I think that the homemade dough has a flavor that can't be beat.

TO make the scones:

Fill a skillet or frying pan about half an inch with vegetable oil. Pre-heat on Medium-High.

Start with a small ball of bread dough. Any yeasty dough will work, but as I said earlier, my favorite is the Honey Whole Wheat dough.

Roll a small piece of dough into a ball, then flatten it out, stretching it as far as you can. If you like doughy scones (I do), don't stretch the dough out as much, but let it remain more of a ball. If you are adventurous, you can make a filled scone! After you've stretched the dough out, place a small amount of something in the middle; banana, peanut butter, cheese, or jam have all worked well for me. Only use a small dab of the filling, then fold the dough over and pinch it closed, making sure that it is well sealed, as holes in the seal will make the filling leak out into the oil.

By now, the oil in the pan should be hot. Test the oil by dropping a small crumb of dough into the oil. If it sizzles right away then it is hot enough for the scones. Using tongs, place the scones into the oil and cook until the one side is light brown, then flip, and cook the remainder until it is also light brown. Place the cooked scones on a plate with a paper towel to soak up the excess oil.

Serve hot. I prefer mine with honey, but they are also good sprinkled with powdered sugar. I have eaten them with natural maple sugar or jam as well, and that works equally as well.

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