These fried scones are like magic pieces of melt-in-your-mouth dough that is light, fluffy, and irresistible! Easy to make, with only one main ingredient, and nearly endless topping options!
This was one of the very FIRST posts here on One Sweet Appetite, posted May 29, 2012. It has since been updated to include fresh photos and helpful information.
- One Ingredient: You only need frozen roll dough to make these Utah scones!
- Nearly Unlimited Toppings: I’ll touch on this more, but there are SO MANY topping options for this fried dough!
- Quick and Easy Breakfast: If you want a quick sweet breakfast, this is it!
Hello, and welcome to the post that started my love of all things fried. These simple fried scones are a Utah classic and sometimes known as Indian fry bread, pan fried scones, and Utah scones.
They are so incredibly simple and mouth wateringly delicious. A small bit of dough is fried in oil and then served with honey and powdered sugar. You can’t get more basic with a end result that is indulgent and delicious.
What You Need to Make Fried Scones
This recipe uses ONE main ingredient. I don’t know about you, but I’ve yet to see another one ingredient dessert that is as simple as this one. Here is what you need to get started:
- Frozen Roll Dough: I was taught with Rhodes rolls and it’s the same ingredient I use to this day. This package is found in the freezer section of most grocers. You can find other brands that will work as well like Kroger brand. Just bake sure they are dough and not pre baked.
- Oil for frying: I use regular vegetable oil but you can swap this for canola oil. Use an oil that is light in flavor so that the only things your taste buds focus on is the fried dough.
- Toppings: While it’s traditional to serve these with a sprinkle of powdered sugar or honey, we like a slather of honey butter, Nutella, or chocolate syrup!
How to Make Fried Scones
- PREP: Pull the rough dough out of the freezer and allow to come to room temperature, no need to let them rise. Once thawed, add 1-2 inches of oil into a deep pan or Dutch oven. Heat to 375 degrees.
- FRY: Flatten each dough ball into 4-6 inch rounds. Carefully place each into the hot oil and cook for 15-20 seconds per side, or until golden brown.
- DRAIN: Remove from the pan with a slotted spoon and place onto a paper towel lined plate to drain.
- ENJOY: Serve dusted with powdered sugar, drizzled with honey, or any other topping you like!
NOTE: Please be careful when working with hot oil. Keep your fingers away from the splatter and watch small helpers that might try to grab hot pastries.
- Dutch Oven : If you don’t have a Dutch Oven (affiliate) then you need to run to the store and get one right now! Not only can you cook all kinds of dinners in them you can also make a variety of baking recipes as well!
- Tongs : Tongs (affiliate) will help you flip over the scones to get an even, golden brown on both sides. They are also a great addition to any kitchen.
- Paper Towels : We use Paper Towels (affiliate) in my kitchen when baking with oil . They will help you absorb most of the grease out of recipes that call for oil.
They’re almost identical. The main difference is where you’re enjoying your treat. Different locations refer to these by a different title.
Yep. You’ll get a different finish, but canned biscuits make an excellent substitution in this recipe.
We find that any low flavor oil works best for frying desserts. I stick with vegetable oil or canola oil.
The best way to store leftovers is in an airtight container at room temperature. When ready to enjoy simply heat for 20 to 30 seconds in the microwave and add your favorite toppings.
We really enjoy the classics like powdered sugar, honey, honey butter, fruit spreads, or syrups.
Dutch Oven Fried Scones Recipe
- 12 frozen rolls
- Oil for frying
- Pull the rough dough out of the freezer and allow to come to room temperature, no need to let them rise.
- Once thawed, add 1-2 inches of oil into a deep pan or Dutch oven. Heat to 375 degrees.
- Flatten each dough ball into 4-6 inch rounds. Carefully place each into the hot oil and cook for 15-20 seconds per side, or until golden brown.
- Remove from the pan with a slotted spoon and place onto a paper towel lined plate to drain.
- Serve dusted with powdered sugar, drizzled with honey, or any other topping you like!
- Ingredient Tip: I really enjoy using peanut oil to fry this bread dough. It has a higher smoke point and never leaves a weird flavor. However, we have also used vegetable in a pinch.
- Never try to flip the scones by hand. ALWAYS use tongs and be careful not to splash the hot oil.