By+Takeaway+%28Own+work%29+%5BCC+BY-SA+3.0+%28http%3A%2F%2Fcreativecommons.org%2Flicenses%2Fby-sa%2F3.0%29%5D%2C+via+Wikimedia+Commons

By Takeaway (Own work) [CC BY-SA 3.0 (http://creativecommons.org/licenses/by-sa/3.0)], via Wikimedia Commons

By Takeaway (Own work) [CC BY-SA 3.0 (http://creativecommons.org/licenses/by-sa/3.0)], via Wikimedia Commons

Cooking with Facts

~a blog for those who want the info., the ingredients, and an ideal run-down~ This week: Fried Scones

The internet is a vast space filled with various items, and in between all those billions of websites, cookies and loads upon loads of memes, one would typically figure finding a good recipe would be easy as pie.

I will never stop complaining about how untrue this is.

For cereals, it took me exactly an hour and a half to find a suitable recipe; even after specifying that I would have liked one for original scones. Original due to the fact it would be extremely versatile in the categories of fillings and excess ingredients. For example, bakers could put different kinds of fruits, chocolate bits or nuts into the scone batter to fit mood, taste and/or personal preference.

Once again; however, I settled for SECOND BEST and chose a particularly promising fried scone recipe for this week.

Why it was so difficult to find this recipe, I may never know, but the reason for wanting such a wonderful pastry- enough to the point I’d search for an hour and a half- in the cookbook above my oven is entirely due to memories of my own. When I was younger and had time off school to visit my dear grandma, she would always greet me at the door with a plate of home-made scones. Buttery and crisp, they were quite a delight to enjoy; which is exactly why I planned to find a recipe online of similar value to hers.

This task was not completed, but I shall keep looking in future years to come.

For now, this recipe at http://www.lecremedelacrumb.com/fried-scones-aka-utah-scones/ served me well, and had an overall authentic, grandma-like taste, only a bit more crisp.

For these baked goods, it is important you keep your eyes on them after dipping them into a pan of boiling oil. They do burn easily and, sadly, fried scones certainly do not taste very good burnt near black. Do try to keep watch over these sweets, the taste is worth separating your eyes from a blue-light radiating screen for a couple of minutes.

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Recipe:

INSTRUCTIONS

  1. Mix 3 tablespoons of warm water with yeast adding a pinch of sugar. Set aside for 10 minutes (mixture will rise and foam).
  2. While yeast is rising, combine hot water, oil, salt, and sugar in a large bowl.
  3. Add egg to the yeast mixture and mix well.
  4. Add the egg/yeast mixture to the oil/sugar mixture. Stir well.
  5. Gradually add flour stirring well after each addition. Knead the dough as it stiffens until you get a doughy, elastic consistency ( about 5 minutes)
  6. Place dough in a well-greased bowl, turning once to grease the top. Let dough rise for about 30 minutes or until double in size.

Frying Directions

  1. Line cooling racks or plates with paper towels. Fill a large saucepan with 2 inches of oil and heat to 350-375 degrees Fahrenheit over medium-high heat.
  2. Meanwhile, punch down dough and divide into 12 balls. Roll out a piece of dough on a lightly floured surface into ¼-inch thick circles or squares. Use your fingers to stretch out the balls of dough.
  3. Carefully place two or three balls of dough in the oil and fry until golden brown on each side (about 1-2 mins). Transfer to paper towels to drain. Repeat until the dough is all fried.
  4. Serve hot with honey butter, butter, syrup, or powdered sugar. Our favorite is honey and powdered sugar!

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