To a lot of Utahns, "scones" aren't the biscuit-like, fruit-studded creations served with English tea but instead fried pieces of bread dough served with jam or honey butter. Scones are inexpensive, delicious and easy, especially when made with frozen roll dough.
- Frozen roll dough (I use Rhodes' Texas rolls)
- 1-2 quarts oil for frying
- Powdered sugar (optional)
- Toppings (see below)
Spray a baking sheet with non-stick cooking spray. Place the desired number of pieces of roll dough on the baking sheet. Tear off a piece of parchment or waxed paper large enough to cover the baking sheet and spray with cooking spray. Place the waxed paper, spray side down, over the roll dough, then cover with a kitchen towel. Thaw the roll dough to room temperature. This will take about 2 hours. The dough will puff up a bit, but don't let it rise fully.
Heat 1-2 inches of oil in a frying pan or electric skillet to 375 degrees (medium-high). Gently pull and flatten the pieces of roll dough into 4-inch circles. Fry the dough disks about 2 minutes on each side or until golden brown. Remove and drain on paper towels. Sprinkle with powdered sugar, if desired.
Serve scones hot with some or all of the following toppings: