Utah Buttermilk Scones


April 8, 2016

The sweet delicate fried bread called a “Utah Scone” may surprise some from outside of Utah as much as the dry crumbly texture of an “English Scone” surprises a Utah native. My mother often made scones using her standard homemade buttermilk bread dough recipe. The dough may be prepared up to three days in advance and kept in the refrigerator. Another very fast method I love to use for camping is Indian Fry Bread.

  • Yields: 24-60 scones, depending on scone size.


1 tablespoon active dry yeast

⅓ cup lukewarm water

4 cups buttermilk

½ cup sugar

2 eggs

3 tablespoons butter, melted

1 ½ teaspoons salt

1 tablespoon baking powder

½ teaspoon baking soda

8-9 cups flour

Oil for frying

Butter, honey, jam, powdered sugar


Sprinkle yeast over warm water and allow to soften.

Beat together buttermilk, sugar, eggs, melted butter, salt, baking powder and soda. Stir in softened yeast. Beat in 4 cups flour until smooth; continue to stir in additional flour to make a soft dough. Knead dough until smooth and elastic (about 5 minutes with electric mixer dough hook or 10-15 minutes by hand on a floured surface). Place dough in a clean greased bowl, cover with a clean dish towel and place in a warm place to raise until double in bulk. Knead out excess air and deep fry (see next step) or cover with plastic wrap and refrigerate for up to 3 days (knead out excess air daily).

To fry, heat 1-2 inches oil in a Dutch oven to 355 degrees. Hand pat or roll pieces of dough out to ⅛-¼ inch thickness. Fry scones in hot oil until golden, turn and cook opposite side. Drain on paper towels. Serve scones warm with butter, honey, jam or powdered sugar.

How hot is the oil?

Heat at least 1-inch oil in a Dutch oven or very deep skillet to 355-375 degrees. A thermometer works best, but if not available, fry a tester piece of dough. Once the dough is placed in the hot oil it sinks but should immediately pop back up to the surface of the oil and bubble around the edges. (Safety caution - the pan needs to be deep enough to prevent the bubbly oil from spilling over the sides of the pan and catching fire)


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