From the Kitchen

Fry Up Some Scones for Dinner

Sorry, this post is another deep fried recipe (I know, it’s not helping my love handles either!) It’s also another yummy breakfast meal we like to eat for dinner! Fried Scones were one of my favorite meals growing up as a kid.

Fried Scones for Dinner

My mom would make bread and save some of the extra dough to fry up as scones for dinner. I don’t get around to making bread dough from scratch these days, so I’ve been making my scones with frozen roll dough. They’re easy to use and the perfect shape for scones.

Fried Scones

Fried Scone Recipe

Ingredients:

  • Bread Dough – I like to use frozen bread rolls.
  • Oil – canola is good for frying
  • toppings – cinnamon, sugar, jam, syrup, etc.

Method:

Pour 1 inch of oil into a frying pan set to medium heat. (A tip for knowing when your oil is ready: tear off a tiny piece of bread and when it floats to the top and has bubbly sides it’s ready. You don’t want it sinking to the bottom.) Now stretch out your dough as far as it will go. Now cook about 1-2 minutes per side, watch these, they can burn fast. Then using tongs, place them on plate with paper towels to soak up any excess oil.

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scones

Now they’re ready for toppings. We like to eat these with fresh raspberry jam, cinnamon and sugar, or even peanut butter and honey. My kids like plain ol’ syrup.

If you’re afraid of getting burned with hot jumpy oil like me, get these great splatter guards for frying foods. I use mine all the time.

31 comments

  1. I am really suprised to read this and not see anyone mention a fried dough pizza! Mabye it is just a New Jersey thing but ever since I was little at home with my grandmother or at a carnival we used to eat fried bread/pizza dough with simple tomato sauce and grated parm. cheese. Now that I’m all grown up I have still only used fried dough for sweet doughnuts or fried pizzelles (mini fried dough pizzas). And my son loves when he can have his own even smaller pizzelle, he’s a toddler so he gets a really small portion.

  2. Thanks so much for the recipe! I am making them with my friend tonight for a little get together, and this is EXACTLY what I needed! Thanks again!

  3. Growing up in the northwest, we had these all the time (we called them scones). My son has recently started using cream cheese and then topping with homemade strawberry jam. Oh migosh. These are just so awesome.

  4. i made them and they turned out awsome. i used to go to our county fair mainly just to get these. in oregon there called scones. well easy and fast. i keep a big bottle of oil to use and reuse just for these now.

  5. oh ok looks awsome. i thought i had to go to the fair to get these. i actually go to the fair mainly to get on of these. scones are the best. i have to say cream cheese with rasberrie jam.mmmm magnificent. i know health wise it is bad enough but if you are doing it might as well do it right.

  6. Food is so interesting, it’s funny how the same/similar dishes come up from culture to culture by different names and slightly different preparations…when i saw your photo i thought fry bake/float – i know contradictory name, how can it be fried and baked, anyway thats what it’s called in Trinidad – not with cinnamon and sugar though, just fried yeast dough, very popular with fried shark but anything you fancy will do, then the word scone had me thinking of those english muffin-looking-type-thingys. I definitely will give this version a try, too sinful to resist.

  7. When I microwave the rolls to un-thaw, I do it for 30 seconds and then check, then maybe 20-30 more seconds. They should just be soft and can still be cold. Once they get stretched, they’re warmed up and ready for frying.

  8. MMMMM, these look yummy. I like fried dough as do my children. It’s like the Italian dessert, zeppoles which is also kinda like elephant ears, funnel cakes, beignets, fritters and just plain donuts. As you can see I know my fried dough! LOL! :-)

    Thanks for the recipe!
    ~ingrid

  9. You can microwave Rhodes roll dough? Thank you for making my life so much better–now I can have scones within the hour! : ) My love handles and tummy thank you.

  10. Oooo, I have yet to make Navajo Tacos. I just want the sugar, so I keep making them sweet. I’ll have to try them with chili and cheese next time.

  11. Fried dough is common in all cultures. In Panamá we call them Hojaldres or Hojaldras. We use them for breakfast, usually as a complement to fried meat, chicharrones (pork rinds with some fat and meat attached), or sausage.

  12. We’ve had these a lot – absolutely love them. We call these Navajo tacos too & top them with canned chili, lettuce, shredded cheese, onions, etc. – just like a taco. They are delicious.

  13. Now I really know you are obsessed with Rhodes.. hehe. These look so flipping good! I’m not only going to try them.. I’m going to have to get one of those grease splatter thingies too.

    With the cinnamon and the strawberry jam.. yummy!

  14. We love these at our house! we make navajo tacos with them. They are the best. Let me know if you want the recipe! or we eat them with butter and honey.
    I love your blog and the ideas you share.
    Thanks for being so generous!

  15. I never thought of using the rolls for that! I have not had this in years, used to love it growing up. My mother in law just brought us all these diff jams, I am going to try it your way to use up all the jam!
    -Vanessa

  16. YUM! We too had these for dinner occasionally growing up. We always drenched ours in honey. So dang good. I need to make these for my daughter once it cools down more here.

  17. Reminds me of something I had growing up, we called them elephant ears. Sprinkled with cinnamon and sugar, oh I can smell them now. Thanks for the recipe.

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