$0.14 each
This recipe has some fun history to go with it... but first I'm going to tell you how I was introduced to the "Utah scone."
My (sweet-amazing-handsome-wonderful) husband and I got married the summer of 2005, before starting our senior year of college together. During that summer, we lived in the basem*nt apartment of his parent's home in Kaysville, Utah.
It was perfect!
We had our own little space, could come and go as we pleased, and I had the unique opportunity of getting to know my in-laws really well. Can I just say, I love my in-laws? I seriously (seriously) lucked out. They are the salt-of-the-earth-type people.
One evening, the four of us went out to eat at a little place in Kaysville called, Granny Annie's. The wonderful Ms. Annie had a major handle on all things breakfast... It was the kind of rib-sticking, home-style, no-nonsense, comfort food you dream about.
I had eggs, hashbrowns, and a "scone."
My scone did not in any way resemble what most of the world thinks of when they think "scone." Traditional scones are made of baked quick bread... not fried, yeasty, dough.
It was a plate-sized, golden-fried, puffy piece of goodness served up with honey-butter.
I know, I know, NOT healthy in the least. Feel free to shake your head at me, tsk-tsk me, moan and groan at me, and lecture me for even thinking about these scones. Go ahead. I can take it.
So, why do I even bother posting about them?
Oh, I suppose because they are AMAZING!
AND it's such a fun "secret" recipe that the rest of the world is missing out on.
AND despite their nutritional flaws, these scones are very inexpensive and easy-peasy to make. That's gotta count for something... right?
AND eating a Utah scone is just one of those things that you simply MUST experience to live a fulfilled life. (Only half-way kidding, here.)
I still crave a scone from Granny Annie's once in a while... slathered in honey-butter, or sprinkled with cinnamon and sugar... I've also heard that Utah has a more famous restaurant called Sconecutters... dedicated completely to these beautiful scones.
Man... sometimes I wish I lived in Utah... *sniff *sniff... woe is me...
But, wait!
I have some NEWS!!
My little family will be moving from Illinois to Utah in June! My husband is
finishing up his medical residency training, and we are headed to his homestate to complete a 1-year fellowship in Sports Medicine. (If any of you are BYU fans, keep an eye out for the good-looking blonde, blue-eyed, guy on the sidelines.)
Ahem.
So, about these "scones"...
This treasure of a recipe is thought to have originated with the early Mormon settlers of Utah, and remains a regional treat. They resemble a denser, chewier fried doughnut... or fry bread. This recipe can be used for Navajo tacos as well.
SO.. you can use half the dough for dinner (top with beans, meat, lettuce, tomato, salsa, sour cream, avacado, onion, olive, etc. for navajo tacos), put the other half of the dough in a ziplock bag, and store it in the fridge till morning, when you can use itfor breakfast/dessert (scones).
Enjoy!!... Just try not to enjoy too often. *wink, wink
Just the way I like it... fresh, hot, and drizzled in butter and honey. Of course, you can always turn around and try my husband's favorite version below:
Old Fashioned Utah Scones
Printable Version
*Makes 10 scones
INGREDIENTS
1 Tbsp dry active yeast
3/4 cup luke-warm water
1/4 cup sugar
1 beaten egg
1/4 cup shortening
2 1/2 cups all-purpose flour
1 1/2 tsp. salt
canola oil (or other high smoke point oil) for frying
DIRECTIONS
Combine water, yeast, and sugar in a bowl. Stir gently, and let sit 10 minutes.
In a separate bowl, combine the flour and salt. Cut in the shortening. Mix it together with a fork, or pastry mixer.
Add the beaten egg to the yeast mixture. Add the flour mixture. Mix thoroughly. Dough should be very smooth and pliable, and only slightly sticky. Cover and let rest 1 hour.
Fill a large pan with 1 1/2 - 2 inches of oil, and heat to 350 degrees. Punch down the dough, and divide it into 10 balls. Use your fingers to stretch the balls of dough into 1/4 inch-thick squares (depending on how thick you like your scones... we like 'em thick). Place the dough in the oil and fry until golden brown on each side.
Place fried scones on paper towels. Serve HOT with butter, honey, cinnamon, powdered sugar, or use for Navajo nacos.
~ Savings ~
Cost Breakdown:
1 gallon vegetable oil - $6.78 = 256 T = $0.026/T = $0.832
25 lb all-purpose flour - $7.20 = 94.5 C = $0.077/C = $0.193
25 lb sugar - $13.94 = 945 T = $0.015/T = $0.06
26 oz. salt - $0.44 = 48 T = $0.004/T = $0.002
2 lb. yeast - $4.68 = 48 T = $0.098/T = $0.098
48 oz. shortening - $4.28 = 227 T = $0.019/T = $0.076
1 dozen eggs - $1.79 = $0.150/egg = $0.150
Total Recipe Cost - $1.41
Cost Per Scone - $0.14
The Contender:
None for now. These babies are kind of a novelty item.
Savings:
N/A
"Over a year" scenario:
Make Old Fashioned Utah Scones 5 times = $7.05
