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Utah Scones bear no resemblance to actual scones, aside from the use of wheat flour to make them.
They are made from regular yeasted bread dough and deep-fried.
There is no standard shape for them. They are sometimes made square or round, or rolled into small balls.
They can be also shaped into individual rectangular bread buns, as is done by the Sconecutter restaurant chain in Utah. They call it "Utah Scone Bread." They use them to make sandwiches from by splitting them in half lengthwise, then topping with sandwich fillings such as turkey, chicken, beef, ham or tuna salad, or ground beef patties.
The small ball ones are often rolled in powdered sugar.
Larger ones can be split and spread with honey butter.
Cooking Tips
For making them at home now, many people make them from frozen bread dough.
Language Notes
No one is quite sure how the word "scone" came to be applied to these, which are obviously much closer to "Fry Bread" than they are to actual scones. People in Utah seem to be mostly unaware that in the world outside the state border's, a scone is something completely different.
Also called:
See Also
Fry Bread
Other entries for Bread
Bagels, Baguettes, Biscuits, Boston Brown Bread, Bread Crumbs, Bread Improvers, Damper Dogs, Flat Breads, French Bread Law (1993), French Breads, Kalach Bread, Kalakukko Bread, Koulouri, Limpa Bread, Orindes, Pain au Froment, Pain au Levain, Pain au Son, Pain Complet, Pain d'habitant, Pain de Campagne, Pain de Mie, Pain Pavé, Pain Paysan, Pain Poilâne, Pain Viennois, Pretzels, Pullman Bread, Quick Breads, Quignon, Rusks, Sippets, Tartine, Toast, Toutons, Unleavened Bread, Utah Scones
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