806 Sourdough Utah Scones
Description
This article is from the collection of recipes from the Sourdough Mailing List, by David Adams with numerous contributions by others.
806 Sourdough Utah Scones
# From dadams@cray.com (David Adams)
It became apparent after some discussion in the group that
the word "scone" was used quite differently in Utah than
in other places. There it is a deep fried bread dough,
elsewhere it appears to be a (griddle fried?) biscuit.
So how's this as a recipe for:
SOURDOUGH UTAH SCONES
Next time you make white bread, like with the "world bread"
recipe, save some of the dough out. Tear off little pieces
and either flaten them out or roll and cut shapes or roll
into little balls, or shape them like animals, let them
rise for a little while and them drop them a few at a time
in the hot oil like you would for fritters. Drain them on
a paper towl and serve either by rolling in powdered sugar
or by spreading butter and honey. (I like them plain
with no sugar, butter, or honey.)
From: "Sharen Rund" <Sharen_Rund@ecmail.is.lmsc.lockheed.com>
Reply to: RE>fried bread dough
I know a restaurant that shapes the dough to look like breadsticks - when its
golden brown, quickly removes it from the oil and rolls it in a combination of
granualted garlic and parmesean cheese - delicious
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