Reviewed: Jan. 4, 2012

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!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

kcskoug

Reviewed: Nov. 24, 2003

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.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

KANSPAT13

Reviewed: Oct. 26, 2001

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.

Was this review helpful? [ YES ]
6 users found this review helpful