Beside the Hi Spot’s fry sauce, there is another absolutely unique Utah food … Scones. Hot, crispy outside soft inside eaten dripping with honey & butter. My mother used to make us Scones after bread baking … she would save some dough, pull out the frying pan and set out mouths watering in anticipation. I saw an article the other day talking about Scones … which reminded me that I hadn’t made Scones forever so today I’m going to make a loaf of bread and SCONES!
I don’t bake often anymore because I love homemade bread and can eat a whole loaf standing up in the kitchen before it can cool down. Then, after I clear the counters and hide the bread, I make SCONES!
Where the name scones came from, I have no idea. That’s just what they’re called. They do look like Indian Fry Bread, but larger and more airy. I have made Navajo Tacos with day old scone dough and have never been disappointed. In fact, Sweetie, who grew up in Pennsylvania and is a food snob (I say that with love because I grew up in Utah and am a snow snob) often quirks an eye at my, as he calls it, ‘pioneer cooking’, loves scones and Navajo Tacos.
I use my Grandma Penrod’s bread recipe (which she taught me when I was first married, but it is not written down anywhere … oh, I guess some day I should write it down). Anyway, the recipe is simple, has no oil in it, can be sized from a single loaf to 10 or more, and is almost fool-proof. Scone making techniques vary depending on who is cooking … some are as large as platters and need to be cut into pieces to eat … mine are medium sized, fried in Crisco (or coconut oil) in my trusty cast iron skillet, which gives it a dark golden amber color.
Check out the pics and see if your mouth doesn’t water … I wish you could smell it!
If you’d like to give making a scone a try, here is my Grandma Flora Eudora Chipman Penrod’s bread recipe. (See I’m writing it down, sort of). If you’re anticipating a follow me to the dot recipe … this ain’t it. My Grandma told me, that her job in the family, starting when she was 5 years old was to bake the bread each week. Her bread was heavenly … only once in 40 years has mine reached that level of perfection and I am certain she was coaching me from heaven.
Grandma Flora Eudora Chipman Penrod’s Bread Recipe
(this will yield 1 loaf of bread & 4 scones) size accordingly
About 3 cups unsifted flour (I use unbleached white)
1.5 T dry Yeast (older yeast add a little more … new yeast a little less)
1 to 2 T Sugar
1 T or so of Salt (to taste)
About 2 cups lukewarm water
Sprinkle yeast & sugar onto water, place on top of warm oven until yeast is bubbly
Mix salt & flour
Gently mix yeast & sugar into water once it’s bubbled
SLOWLY Pour water into flour while mixing (by hand or by machine) if it is shaggy add a bit more warm water but not so much to make it gooey
Blend and Knead until dough is smooth but not rubbery (Grandma’s words)
Cover with damp cloth and let rise in a warm spot near the oven until it’s about doubled in size (more or less)
Punch the dough down, knead slightly … cut in 1/2
1/2 for the bread loaf … the rest for scones
Loaf the bread and let rise until it tops the bread pan
Bake at 350F for about 20 minutes until the top is golden.
Fry up a Scone
Quarter the remaining dough and flour the outside (just a bit so it won’t stick to your hand)
Stretch the dough until it is uniformly (sort of) pulled out to the size you want
Heat oil until it almost smokes
Lay the dough into the hot oil … flip once when golden brown
Drain on paper towel then
Slather it with butter and honey and inhale it while it’s hot!
Note: Scone dough can be refrigerated for several days