(I got a little messy with the honeybutter)
If you don't live in Utah or have not been here long enough to have Utah Scones than you need to try these. I do not know why they got called scones in the first place but I was an adult before I knew that they weren't a traditional scone that the rest of the world knows. Some people think they are the same as frybread, and I suppose that depends on your version. Having grown up around some Navajo's I know it's not the same as their traditional fry bread. I have a recipe for that which is a simple dough made with only a little baking powder and not necessarily deep fried. Utah Scones are closer to a yeast bread dough that is deep fried golden and most often served with whipped honey butter. Often you will see Navajo Taco's at a fair food stand and the frybread is almost more a cross between the two. Another interesting thing about this recipe is that as well as yeast it also has baking power and baking soda. I have also seen them served filled with just about everything, but usually chili or taco type toppings and sandwich fixin's. But most people I know just eat them plain with honeybutter.
I didn't get a very good picture, I wasn't trying real hard. Sorry. This is a recipe that has been around a long time, it was published by a local newspaper food editor. This makes a TON. Which makes it a good recipe to share with family and friends for a fun evening/brunch/whatever. Goes great with some hot cocoa or hot cider too. It was an odd time for me to make them, I usually equate them with fall. I have quartered and halved the recipe just fine. Also I have made them, as this time, without the overnight step although it probably makes them better to do it.
From Three Decades of Cooking With Donna Lou Morgan.
1 quart warm buttermilk
2 packages (2 tablespoons) active dry yeast
1/4 cup warm water
2 tablespoons sugar
2 eggs, beaten
2 tablespoons vegetable oil
1 1/2 teaspoons salt
3 teaspoons baking powder
1/2 teaspoon baking soda
10 to 11 cups flour
Heat buttermilk; pour into a large mixing bowl. Dissolve yeast in warm water. Add to the buttermilk: sugar, eggs, oil, salt, baking powder, baking soda, dissolved yeast and 6 cups flour. Beat until smooth. Add remaining flour to make a moderately stiff dough. Place in a greased bowl; turn. Cover and allow to rise until doubled in bulk; punch down. Cover and place in refrigerator overnight. Roll out 1/2-inch thick and cut into squares just before frying in hot, deep vegetable oil. Serves 15 to 18; recipe can be halved.
Serve with Honey Butter, made by beating 1 cup softened butter with 1 cup honey for 10 minutes, or until fluffy.