Mormon Scones

When I went to Girl's Camp with the Pleasanton CA Stake for the first time when I was fourteen or fifteen, I was introduced to something they called, "scones." My mom brought us up with tea on Sundays, holidays, when we were sick, or whenever she felt like it, and true scones often accompanied tea time or brunch, so when they called these puffy fried pastries "scones" I wondered what on earth they meant. Again, when I went to school in Utah, I was served "scones" that weren't really scones. But they were good. They were really good. Similar to beignets, Mormon scones are bits of fried bread batter, covered in whatever topping you want, from powdered sugar or honey to jam or Nutella.

Ingredients
 

Yeast Dough

1 cup lukewarm water
2 tablespoons yeast
1 tablespoons sugar
4 cups flour
1/2 cup sugar
1 tsp salt
1 stick butter, melted & cooled
3 eggs

Scones
1 batch yeast dough, risen double it's normal size
2 quarts frying oil (Canola works well)
Powdered sugar, honey butter, jam (optional toppings)


Procedure 

Preparing Dough
1. Combine water, yeast & sugar in small bowl.  Set aside and allow yeast to activate.
2. Combine Flour, Sugar, Salt in large bowl.
3. Stir together melted cooled better and 3 eggs. Add yeast mixture.
4. Pour wet ingredients into dry ingredients.  Knead lightly, put in (flour) dusted bowl, and refrigerate for a few hours or overnight.
5. Let rise on greased baking sheet for 1 hour.

Frying the Scones
1. Prepare a drain plate and set aside.
2. Split dough into two equal parts.  Take one part and roll out on a flat floured surface to approximately 1/4" thick.  Using a pizza cutter, cut rolled dough into pieces approximately 3" - 4" each.
3. Heat oil in large heavy pan to 350 - 375 F over medium-high heat.  Once temperature is achieved, reduce heat slightly.
4. Carefully place two or three scones in the oil.  Cook for a couple minutes, or until slightly golden and flip.  Cook an additional couple minutes until slightly golden and remove immediately to your prepared drain plate.
5. Repeat cooking, two or three scones at a time, until all dough has been fried.

Serve hot with desired toppings.