some recipes come straight from your mother’s brain.
some recipes take you back to when you were eight years old.
some recipes need no healthy tweaks.
some recipes are hard to put on paper because there are so many “as you go” measurements.
some recipes are so good that they will be passed down generation to generation.. and those recipes will never change.
and tonight, i am sharing one of those recipes with you.
my parents are missionaries in an LDS ward that is about 15 minutes from their home. a lot of couples serve missions when all of their kids are older and out of the house.. couples will travel all across the world to serve missions. let me just make it clear that i am SO glad my parents are serving a mission in a ward that is 15 minutes from their home and not a 15 hour plane ride from their home.
tonight was something called relief society. it is an activity with all the ladies in the church group. my mom had asked me to go with her and help make her famous scones. well, famous to me, anyway.
i know when most people hear the word “scone” they think of those dense, crumbly biscuit-type things. well, not in utah. in utah, scones are delicious pillows of deep fried heaven.
i promise, if you make these.. and eat these.. you will say that these are one of the most amazing things you’ve ever eaten. they are a little tricky.. so i am going to walk you through it!
∙1 packet dry yeast
∙1/8-1/4 cup very warm water ∙1 tsp salt
∙1/2 cup sugar
∙3/4 cup milk
∙1/3 cup margarine
∙1/2 cup very cold water
∙3 ½ cups all purpose flour plus a bit more
∙Crisco for frying
1. Mix yeast & warm water in a big bowl.
2. Add salt, egg & sugar.
4. Make sure the margarine mixture is cooled down, then add it to the yeast mixture.
6. Cover the bowl with a towel and let the dough rise 10-20 minutes.
7. Place the dough on a well floured surface. Sprinkle the dough with more flour.
8. Roll out the dough to about 1/2” thick and then cut dough (with a knife or pizza cutter) into desired size pieces.
9. Heat Crisco to 450° in a deep frying pan.
10. Pull each piece of dough a little thinner and place into heated oil.
11. Cook each side until golden brown, flipping each scone halfway through.
They will puff up.. that is how you know they are turning out right.
12. Serve immediately with butter & jam or honey. Or all three. Or eat them straight up. Really… whatever floats your boat.
i even made a handy, printable recipe card for you guys. just click on the image below to enlarge and print it out!
i ate three scones for dinner. nothing else. just three scones with jam. i want to have a fourth. i probably will.
when i got home, marshall said i smelled like i’d been working at a fast food joint. that’s OK, the smell is totally worth the trade off of how good these things taste.
now if you’ll excuse me, i need to take a shower.
1. have you ever had the utah version of a scone? what do you call it?
2. are there any family recipes that you make? what are they?
xo. janetha g.