Not your typical scones served with tea, this German Scones Recipe is deep fried dough that is served with Cinnamon Honey Butter. Also known as Utah Scones, these are definitely a treat!
German Scones: The Ultimate Fried Dough Delicacy (Also Known as Utah Scones)
Prepare to elevate your breakfast game with a recipe that defies convention and delights the senses: German Scones. Forget the crumbly, biscuit-like pastry you might associate with British afternoon tea; these are an entirely different breed of delicious. Imagine warm, puffy pillows of deep-fried dough, lightly sweetened and served with an unbelievably rich, homemade Cinnamon Honey Butter. It’s a truly decadent breakfast experience, often affectionately known as “Utah Scones” due to their immense popularity in the region.
If you’re searching for an extraordinary morning treat, a holiday showstopper, or simply a comforting indulgence, look no further. This recipe isn’t just about food; it’s about creating cherished memories and savoring unique flavors that bring joy to every bite. While the name “German Scones” might evoke a sense of European heritage, their exact origins are a delightful mystery, a culinary hybrid that has become a beloved staple in many American homes, especially in Utah. This guide will walk you through every step to recreate these fluffy, golden-brown wonders in your own kitchen.
Looking for even more indulgent morning splurges to complete your breakfast spread? Try these Homemade Cake Donuts or Irresistible Apple Cider Donuts for another delightful fried treat.
A Cherished Family Tradition: Our Christmas Morning German Scones
For my family, this German Scones recipe isn’t just a dish; it’s the centerpiece of our Christmas morning tradition. The year I first shared this recipe marked the beginning of a beautiful ritual: waking up to the aroma of freshly fried dough, eager to gather around and enjoy these special treats. I’m thrilled to report that this tradition has continued almost every single Christmas morning since, except for one memorable year when we found ourselves in a hotel on Christmas Day. Even then, the yearning for our beloved fried scones was palpable, proving just how essential they’ve become to our holiday cheer.
The anticipation for these German Scones builds throughout the year. My children, in particular, associate them so strongly with Christmas that a recent batch I made purely for photography purposes caused a delightful confusion. “Is it Christmas already?” they wondered, their eyes wide with hope. It’s a testament to how deeply ingrained this recipe has become in our family’s celebrations. The only other time I’m persuaded to make them is for my husband’s birthday, which speaks volumes about their special status and the joy they bring beyond just the holidays.
The Magic of Overnight Dough: Easy Prep for a Big Batch of Utah Scones
One of the best aspects of this German Scones recipe is the ability to prepare the dough the night before. This makes Christmas morning (or any special breakfast day) significantly less stressful. After a quick initial rise, the dough is refrigerated until we’re ready to fry it up in the morning. This advanced preparation allows the flavors to meld beautifully, results in a more manageable dough for frying, and simplifies the morning routine, letting us focus on the joy of the day rather than extensive cooking.
This recipe yields a generous amount of dough, typically enough for 2-3 dozen scones. This is perfect for feeding a crowd or ensuring you have plenty of leftovers. I usually divide the dough in half: one portion for Christmas morning, and the other to fry up the following weekend. This means two separate occasions to enjoy these irresistible fried treats! The dough also freezes exceptionally well after its initial rise, providing an excellent option for future indulgence without the full initial effort. Imagine having homemade Utah Scones ready whenever a craving for delicious fried dough strikes!
What Exactly Are German Scones (or Utah Scones)? Understanding This Unique Fried Dough
If you’re unfamiliar with German Scones, you’re certainly not alone. The name itself can be a bit misleading. Despite the “German” moniker found in an old cookbook that inspired this recipe, these aren’t necessarily a traditional German pastry in the way many might imagine. More accurately, they are a uniquely American delight, particularly beloved in Utah, where they’ve earned the alternative name “Utah Scones.” My own husband, raised on these delectable treats, was genuinely surprised to learn that not all scones are deep-fried!
At their core, German Scones are a wonderfully airy and soft fried dough. They share characteristics with several beloved fried pastries from around the world. Think of them as a delightful fusion: the fluffy texture of a New Orleans beignet, the slightly crispy exterior of Mexican sopaipillas, and the comforting chewiness of Native American fry bread. They are distinct from the dense, often crumbly, baked English scones typically served with jam and clotted cream. Instead, these are light, golden-brown pockets of joy, perfect for absorbing the sweet richness of their accompanying cinnamon honey butter, making them an unparalleled breakfast or brunch item.
The cultural phenomenon of Utah Scones is fascinating. In Utah, these fried dough treats are a deeply ingrained culinary tradition, often enjoyed at community events, family gatherings, and holiday feasts. Their popularity highlights a regional adaptation of a simple concept—fried dough—transformed into something truly special with the addition of the creamy, spiced butter. No matter what name you prefer – German Scones or Utah Scones – one thing remains constant: they will be devoured with enthusiasm! The combination of warm, freshly fried dough and the sweet, spiced butter is simply irresistible. It’s a treat that transcends simple categories, appealing to anyone who appreciates the pleasure of a perfectly made fried pastry.
Mastering the Fry: Tips for Perfect German Scones Every Time
Achieving those perfectly golden, puffy German Scones is easier than you might think with a few key tips. First, ensure your oil is at the right temperature, ideally around 350°F (175°C). Using a deep-fry thermometer is highly recommended for consistent results. If the oil is too cool, your scones will be greasy and dense; too hot, and they’ll brown too quickly on the outside while remaining raw inside. A heavy-bottomed pot or Dutch oven is also essential for maintaining an even temperature throughout the frying process.
When rolling out the dough, don’t be afraid to use a generous dusting of flour on your work surface and rolling pin. The dough can be quite sticky, especially after refrigeration, and flour is your friend! Aim for an even thickness of about 1/4-inch. This ensures consistent cooking and puffiness. Cutting the dough into squares (around 3 inches) is traditional, and don’t forget the classic step of gently puncturing the center with a fingernail or a small knife. This little hole helps the scones puff up beautifully and cook more evenly, preventing a large air bubble in the middle.
Always fry in batches, taking care not to overcrowd the pan. Giving each scone enough space ensures the oil temperature doesn’t drop too drastically and allows them to cook thoroughly without steaming. Flip them once they’re golden brown and visibly puffy on one side, then cook the second side until equally golden. Remove them with a slotted spoon to a plate generously lined with paper towels to drain any excess oil. Serve these delightful Utah Scones immediately for the best, freshest experience!
The Perfect Pairing: Homemade Cinnamon Honey Butter
While German Scones are delicious on their own, the homemade Cinnamon Honey Butter is truly what elevates them to an extraordinary level. This creamy, sweet, and subtly spiced spread is the ideal accompaniment, melting gloriously into the warm, fried dough, creating an addictive flavor combination that’s hard to resist. Making it is incredibly simple: just combine softened butter, fragrant honey, and a hint of ground cinnamon. Beat them together until light and fluffy, and you’ll have a topping that might just steal the show.
Beyond the signature butter, feel free to get creative with your toppings for these versatile fried scones. A simple dusting of powdered sugar adds classic elegance, while a dollop of your favorite fruit jam or a fresh berry compote can introduce a lovely tart counterpoint to the rich fried dough. A drizzle of pure honey is always a classic choice, too. Don’t hesitate to experiment with different spices in your butter, like nutmeg or cardamom, to find your personal favorite way to enjoy these delightful Utah Scones!
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German Scones (Utah Scones) with Cinnamon Honey Butter
Deborah Harroun
20 minutes
30 minutes
3 hours
3 hours 50 minutes
2-3 dozen scones
Breakfast
American
Pin Recipe
Ingredients
For the Scones:
- 4 1/2 teaspoons dry yeast (2 packages)
- 1/2 cup warm water (105-115°F / 40-46°C) + 1 cup boiling water
- 1/2 cup + 1 tablespoon granulated sugar
- 1/2 cup unsalted butter, cut into small pieces
- 2 teaspoons salt
- 3 large eggs, lightly beaten
- 4 1/2 cups all-purpose flour, plus more for dusting
- Vegetable oil, for frying (approximately 2-3 inches deep in your pot)
For the Cinnamon Honey Butter:
- 1/2 cup unsalted butter, softened
- 1/4 cup honey
- 1 teaspoon ground cinnamon
Instructions
Preparing the Scone Dough:
- In a small bowl, combine the dry yeast, 1/2 cup warm water (ensure it’s between 105-115°F or 40-46°C for optimal yeast activation) and 1 tablespoon of the granulated sugar. Stir gently and set aside for 5-10 minutes until a foamy layer appears on top, indicating the yeast is active.
- In the bowl of a stand mixer fitted with the paddle attachment, place the remaining 1/2 cup granulated sugar and the small pieces of butter. Carefully pour the 1 cup of boiling water over the mixture. Stir until the butter is mostly melted and the sugar begins to dissolve. Add the salt, then the lightly beaten eggs. Mix on medium-low speed until all ingredients are well combined.
- Pour in the activated yeast mixture. Gradually add 2 cups of the flour and mix until just incorporated. Continue adding the remaining 2 1/2 cups of flour, 1/2 cup at a time, allowing each addition to mix in before adding more. The dough should become cohesive and start to pull away slightly from the sides of the mixer bowl. It will still be somewhat sticky to the touch; avoid adding too much extra flour at this stage, as it can result in tough scones. If the dough seems overly sticky, a little extra flour can be used when rolling it out later.
- Lightly spray a piece of plastic wrap with nonstick cooking spray and cover the mixer bowl (or transfer the dough to a greased bowl and cover). Allow the dough to rise in a warm place for about 1 hour, or until visibly puffy. After rising, refrigerate the dough until it is thoroughly cold, ideally overnight or for at least 3 hours. This makes the dough much easier to handle for frying and can be stored in the refrigerator for 1-2 days.
Frying the German Scones:
- When you’re ready to fry, pour 2-3 inches of vegetable oil into a heavy-bottomed pot or Dutch oven. Heat the oil over medium heat until it reaches a temperature of 350°F (175°C). Use a deep-fry thermometer to monitor the temperature for best results and ensure consistent cooking.
- While the oil is heating, generously dust your clean work surface with flour. Divide the cold dough into two halves. Working with one half at a time, roll the dough out to an even thickness of about 1/4-inch. Using a knife or pizza cutter, cut the dough into approximately 3-inch squares. For the classic scone shape and even puffing, gently puncture the center of each square through the dough with your fingernail or a small knife.
- Carefully place 2-4 dough squares into the hot oil, ensuring not to overcrowd the pot. Overcrowding will lower the oil temperature and result in greasy scones. Fry the scones for 1-2 minutes per side, or until they are beautifully golden brown and have puffed up significantly.
- Using a slotted spoon, remove the fried scones from the oil and transfer them to a plate generously lined with paper towels to drain any excess oil. Repeat this process with the remaining dough, maintaining the oil temperature between batches.
- Serve the warm German Scones immediately with the prepared Cinnamon Honey Butter, or offer a variety of toppings like additional honey, your favorite fruit jams, or a simple dusting of powdered sugar.
For the Cinnamon Honey Butter:
- In a small bowl, combine the softened butter, honey, and ground cinnamon. Beat with a fork or an electric mixer until all ingredients are thoroughly combined and the mixture is light and fluffy. This can be made ahead of time and stored in the refrigerator; just allow it to soften at room temperature for easy spreading before serving.
Recipe Notes:
*This beloved recipe comes from my mother-in-law, a true testament to its comforting and classic nature, making it a cherished family tradition for generations.
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