From the kitchen of One Perfect Bite...I found this recipe in Family Circle's "Taste of Fame" feature and its name lured me as surely as the sirens lured Argonauts to their isles. I am a sucker for fried dough and because I am an adventurer, I'm not particular about its origin. A bit of dough and a vat of bubbling fat sets my heart a twitter, in more than one way. Fried dough,like pancakes and pasta, has universal appeal and while it is known by different names, you find it in most street markets around the world. I'm not sure why this version is called a scone. In truth, its taste and texture are most unscone-like and it bears no resemblance to the scones and biscuits you've come to love. This is fried dough, plain and simple and I think you will love it for that simplicity and the ease with which it comes together. The dough used to make these "scones" is wet and shaggy, but unless you are a fussbudget, the rough nature of the fried dough adds to its appeal. These scones are meant to be served plain, but I've found a sprinkling of confectioners' or cinnamon sugar will greatly improve their appearance. Get them to the table warm and serve them with good butter or your favorite jam or jelly. Ambrosia, my dear. Here is how they are made.
Old Country Danish Scones...from the kitchen of One Perfect Bite courtesy of Family Circle magazine
4 cups all-purpose flour
1 cup powdered milk
2 teaspoons salt
2 tablespoons sugar
4 teaspoons baking powder
2 cups warm water
Vegetable oil (enough to fill a pan about 4 to 5 inches deep)
1. In a large bowl, mix flour, powdered milk, salt, sugar and baking powder. Add warm water and stir to combine (mixture will be wet). On a well-floured surface, pat out dough until 1/2 to 3/4 inch thick. Cut into pieces of whatever size you'd like your scones to be.
2. Fill a pan 4 to 5 inches high with vegetable oil and heat to 365 degrees on a deep-fat fry thermometer. (This should be hot enough so that when you add scones they start to bubble right away and float.) Fry dough pieces in batches until they turn light golden brown, about 3 to 4 minutes per batch. Make sure oil gets back up to temperature before adding more dough.
3. Serve warm with butter, honey, jam or jelly.
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