Fried Scones with Cinnamon Honey Butter Recipe (2024)

FAQs

Is it better to make scones with butter or oil? ›

For example, if you substitute oil for butter or margarine, you can significantly reduce the amount of saturated fat in your baked goods. This streamlined recipe for Light Scones uses just 3 tablespoons of canola oil, which contains a fraction of the saturated fat found in butter or margarine.

Is Fry Bread the Same as Fried Scones? Yes! A lot of people associate the word “scones” with a cookie or biscuit treat that is served with tea, especially in European countries. However, this scone recipe is more like Indian fry bread, typically fried in hot oil.

While the American and English scone is made with a scraggly dough of butter, flour, salt, and eggs, Utah scones are made with yeast and no butter. The yeast adds flavor and rise to this scone, making the dough more airy and sweet.

Heavy Cream or Buttermilk: For the best tasting pastries, stick with a thick liquid such as heavy cream or buttermilk. I usually use heavy cream, but if you want a slightly tangy flavor, use buttermilk.

Fried Scones are an indulgent treat with roots in Australian heritage. Devour them hot with lashings of cream and honey or use as savoury “dumplings” in casseroles and curries.

And finally, NEVER eat a scone as a sandwich. According to Gopi, that's a big 'faux pas,' and scones should instead be eaten as two cut halves.

If the butter melts completely it will become more bread-like than scone-like. Avoid using a food processor to mix scones: A food processor will work, but it often overworks the scone dough.

A Biscuit (U.S.) Is a Scone (U.K.)

The closest British equivalent to those buttery miracles is a scone, which ain't too bad either. Both baked goodies use flour, fat, liquid and a leavening agent.

The Devon Way of serving Cream Tea is to split the scone in half, spread clotted cream on each half, and then add a dollop of jam on top. The Cornish Way, on the other hand, is to split the scone in half, spread jam on each half, and then add a dollop of clotted cream on top.

What is an American scone called? ›

The last piece of the puzzle, an American biscuit is a crumbly leavened quick bread similar to what we call a scone in the UK.

The secret is using cake flour instead of all-purpose flour. It's lower in protein and makes for ultra-tender scones. If you don't have any on hand, you can easily make your own using all-purpose flour and cornstarch (see the FAQs below). For a kid-friendly twist, don't miss my chocolate chip scones.

Butter must be COLD from the very start to when the dough enters the oven. The cold butter melts upon entering the oven and the water content in butter evaporates in steam. As the steam escapes, it bursts up and creates that beautiful tall, flaky, fluffy texture.

It is far better that the scone mixture is on the wet side, sticking to your fingers, as the scones will rise better. Turn the dough onto a lightly floured surface and flatten it out with your hand, or use a rolling pin, to a thickness of 1-2 cm (1/2 – ¾ inch).

You can eat them with butter, straight up; or you can use jam, then clotted cream, which I believe is the Devonian habit; or with clotted cream, then jam, which I think is the Cornish approach.

The cold butter in a scone-dough inhibits the formation of gluten (lots of gluten formation would increase density) and when baked, the moisture in the butter would create layers of tenderness making the crumb light and soft. The addition of butter would also contribute to the flavour of the scone.

To ensure taller scones, start with a thicker dough disc and place the scones on a tray with sides, allowing them to slightly touch one another. This arrangement encourages the scones to push against the pan and each other, promoting height.

The cold butter melts upon entering the oven and the water content in butter evaporates in steam. As the steam escapes, it bursts up and creates that beautiful tall, flaky, fluffy texture. I like to cube then freeze my butter before assembling the dough.