{"id":2184,"date":"2015-05-21T14:06:42","date_gmt":"2015-05-21T21:06:42","guid":{"rendered":"http:\/\/poormansgourmetkitchen.com\/?p=2184"},"modified":"2020-11-09T02:25:41","modified_gmt":"2020-11-09T09:25:41","slug":"scones-steak-house-style-fry-bread","status":"publish","type":"post","link":"https:\/\/poormansgourmetkitchen.com\/devsite\/scones-steak-house-style-fry-bread\/","title":{"rendered":"Scones – Steak House Style Fry Bread"},"content":{"rendered":"

\"Scones\"<\/a><\/p>\n

The Best Scones are Utahan<\/h2>\n

Utah Scones are popular in the Midwest. It’s mostly served in Steak Houses. Some refer to it as the “Utah Scone” because some believe it’s where it originated from. It isn’t the traditional English Scone that looks more like a cookie biscuit. So if you’re looking for that, bummer. You found something better! \u00a0I can vouch from personal experience. \u00a0I grew up with these served in my School lunch on a regular bases and kids just loved them. \u00a0There was even a Restaurant in town called “Scone Cutters” that would serve them any way you wanted them. \u00a0You can have these with honey butter, topped like Indian Fry Bread or made like a Sandwich. \u00a0It doesn’t really matter and it’s all up to you. \u00a0So if you’ve never tried one of these Scones before, you’re in for a real treat. \u00a0There’s a nice article written about the history and tradition of scone HERE<\/a> if you are interested!<\/p>\n

\"Scones<\/a>Scones Ingredients:<\/h3>\n

1 cup water, hot
\n1 tablespoon active dry yeast
\n1\/3 cup oil or melted shortening
\n1 teaspoon salt
\n1\/4 cup sugar
\n3 1\/2 cups flour, sifted
\n1 egg, beaten
\n2 quarts frying oil (i.e., safflower or canola oil)<\/p>\n

Instructions for Scones<\/h4>\n

To make these Scones, mix 3 tablespoons of warm water with yeast adding a pinch of sugar. Set aside for 10 minutes for yeast to activate and foam. \u00a0In the meantime, combine hot water, oil (or melted shortening), salt, and sugar in a large bowl. \u00a0Once the yeast has activated, add egg to the yeast mixture. Mix well. \u00a0Add the egg\/yeast mixture to the oil\/sugar mixture. Stir well. \u00a0Gradually add flour stirring well after each addition. Knead the dough as it stiffens until you get a doughy, elastic consistency. About 5 minutes. \u00a0Then 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. \u00a0Be sure to watch the short video tutorial and I’ll show you exactly how to make a Utah Scones.<\/span><\/p>\n