I’ve been a scone fan for as long as I can remember, but until today, I’d never tried a fried scone recipe, and now I wonder where they’ve been all my life.
Joining the ranks of popular fried foods such as churros and sopapillas, fried scones are scrumptious, especially served piping hot and spread with salted butter and a spoonful of sour cherry jam or our beautiful Apricot Lavender Jam.
Fried scones are exactly what they sound like: scone dough fried in oil. Known as Utah Scones in the States, fried scones in the Southern Hemisphere have a more delightful moniker, puftaloons. Every time I hear the word “puftaloons” I smile, so it’s now part of our family vocabulary as well.
There appears to be some debate over whether fried scones should be deep-fried or pan-fried, but for the sake of my arteries, I decided to go for the pan-fried version. I was not disappointed.
Fried scones are everything I hoped they would be: tender, flavorful, with a wonderfully crispy, golden exterior that makes every bite a pleasure. They’re also easy-peasy to make. From start to finish, it took me about 15 minutes to have a platter of golden beauties ready for our breakfast.
Fried Scone Dough
Fried scones can be made with any scone dough, from Wheat and Honey Scones and Strawberry Honey Yogurt Scones to decadent Dark Chocolate Cranberry Scones. If you need gluten-free options, try our Gluten-free Raspberry Scones or Gluten-free Blueberry and Rosemary Scones.
I like to keep things simple, making a fast and easy cream scone dough that can be whipped up in about a minute. This basic dough uses cream instead of butter, so there’s no need for cutting in. Just a few quick stirs and it’s ready for the griddle.
Fried Scone Flavors
If you want to focus on toppings or fillings, you can stick with a plain scone, but if you fancy something a bit more interesting, you can play around with all sorts of spices, extracts, and an assortment of dried fruits and nuts.
You could add orange zest and finely chopped candied ginger, or powdered star anise with chunks of ripe pear. If you prefer a savory option, mix in a handful of grated parmesan cheese and a sprinkling of chopped fresh rosemary or thyme leaves.
This morning I wanted something a bit nutty and fragrant, so I made an Almond Dough flavored with almond extract and a spoonful of lovely toasted ground almonds.
Size and Shape
While scones are traditionally round, you can also make them triangular or square or a whimsical free-form shape. Just keep the thickness at about 1 inch and you’ll be fine. I made mini fried scones this time around. I like the idea of little morsels you can pop in your mouth for a quick morning snack or leisurely afternoon break with a hot cup of our Pineapple Pop herbal tea or Cozy Tranquil Dream herbal tea.
A fried scone recipe may sound fattening, but it doesn’t need to be. In fact, you only need 1-2 tablespoons of oil to fry these babies up into golden morsels of deliciousness. As with any oil cooking, be careful. Use a spatula to place and remove the fried scones so you don’t ruin your dining experience with oil spatters.
Fried Scone Recipe
- 1 tablespoon ground almonds
- 1 cup flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup heavy cream
- 1/2 teaspoon almond extract
- Frying oil of choice
Place small saucepan over medium heat. Add ground almonds and toast, stirring constantly, just until they begin to brown and are fragrant. Remove from heat and set aside.
In medium mixing bowl, stir together flour, baking powder, salt, and toasted almonds.
In small bowl, stir together heavy cream and almond extract. Add to dry mixture and mix until just moistened. Turn dough onto floured surface and press together into round about 1 inch thick. Cut into circles and set aside.
Set frying pan over medium-high heat, add 1-2 tablespoons cooking oil, and heat about 30 seconds. Carefully add scones and cook until browned, then flip and cook until browned. Serve warm.