Recipe by PIONEERGIRL
"This is my dad's version of scones. It is a dough like cinnamon roll dough and it is fried in hot oil. Very good Sunday treat. Served with honey, jam or sprinkled with powdered sugar."
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milk, scalded and cooled
2 (.25 ounce) packages
active dry yeast
oil for frying
Maybe it's because I'm an inexperienced cook, maybe it's because I halved the recipe... I've been looking for a recipe for fried scones that I had in Salt Lake City, and I really hoped this would be it, but I was sorely disappointed. The scones I was looking for had a sweet, fluffy quality. These were heavier than I had hoped, and tasted yeasty (even after smothering them in melted honey-butter) more than anything... but, I probably didn't do something quite right. I'll keep searching, and maybe I'll give this recipe another shot somewhere down the line.
This is like a recipe that I have been making for over 40 yrs. and my mother and grandmother before that.Only I use 1-2TBS. sugar and eggs are opt.After forming flat disc. of dough,cover and let rest 10 min.and fry.Great with soup,stew and beans or sprinkle with cinn. sugar.We just call fried bread.
I made these tonight for dinner and they were EXCELLENT! However, I cooked them in a deep pan on the stove top. I heated crisco (half a big container) and added a little canola oil. My kids have never had them before, and they loved them. This recipe makes a ton of scones!! I was able to feed 2 teenage boys, dad, toddler and myself..there's enough left overs to fill our bellies again. I made them into the 2.5" circles. Yes, I will make again!!
* Percent Daily Values are based on a 2,000 calorie diet.
Dad's Breakfast Bread
Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
** Calories: 172
** Calories from Fat: 35
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