Thursday, February 20, 2014

Old Country Danish Scones

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.

Follow Me on Pinterest                    
                                                    Older Posts

                  One Year Ago Today:                                                      Two Years Ago Today:
        Roasted Garlic Cauliflower Mash                                               Freedom Fritters - Calas

                Three Years Ago Today:                                                       Four Years Ago Today: 
                       Lemon Thins                                                  Shrimp Omelet from the Pearl River Delta


DongLanh said...

I really enjoy your blog and recipes. Thanks Welcome to my blog and leave your comment. I am very happily.


Deliciosos Mary!!!

Unknown said...

I have the same love for fried dough... and these caught my eye instantly!! Wish I had like two or three right now :)

QembarDelites said...

Sounds like very delicious scones, something very similar to donuts?

Becca S said...

I grew up knowing fried bread dough as scones. Small globs of patted, stretched and pulled dough fried and slathered with butter, peanut butter or honey... Oh the memories!

David said...

Mary, You are right! It's hard to beat some good fried dough. These sound almost like donuts without holes. Lather them up with butter and jam! Take Care, Big Daddy Dave

Manu said...

Looks delicious!!!

Tammy said...

Simple is sometimes the best. These sound like a winner to me! I love a fried scone. Yum!


Susan Lindquist said...

Oh for a bit of this treat! There's nothing like a good donut/scone!

Related Posts with Thumbnails