Utah, Mormon, Pioneer Scones

www.polkadotpoplars.comLately I’ve had a hankering for one of my favorite things, the Utah Scone (Also known as the Mormon scone and the Pioneer Scone.).  Now, if you’re not from Utah or know someone from Utah you probably have no idea what I’m talking about.  It’s not a baked biscuit type scone you would find in other places in the world, it’s a fried, totally delightful, sweet dough that puffs when you fry it. Kind of like a filled doughnut. There is usually a hollow center that a lot of people fill with butter, honey, syrups, honey butter, jams, etc.  Tonight I decided to make some to add with a layered salad for dinner.  Here’s the recipe:

Utah Scones
Serves 6
Delicious Fried Bread
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Prep Time
10 min
Cook Time
5 min
Total Time
1 hr
Prep Time
10 min
Cook Time
5 min
Total Time
1 hr
  1. 1 Cup Warm Milk
  2. 1 Cup Warm Water
  3. 1/3 Cup Sugar
  4. 1 Tbl. Active Dried Yeast
  5. 1/3 Cup Melted Butter, Cooled
  6. 1 Tbl. Salt
  7. 5 Cups Flour
  8. Vegetable Oil For Frying
  1. Combine water and milk in a small bowl.
  2. Add sugar and yeast. Stir. Set aside for 10 minutes
  3. In a stand mixer using the hook attachment combine yeast mixture, butter, and salt.
  4. Add flour one cup at a time. Dough should be slightly sticky, but workable.
  5. When dough is combined and pulls away from the side continue to mix for one minute.
  6. Cover and set aside until dough is double in size.
  7. Heat 3/4 inch of oil in a fry pan on medium high heat.
  8. Roll dough out to 1/2 inch thick. Cut into sections trying not to over handle.
  9. Place into oil and when first side is golden brown turn over.
  10. Each side should take approximately one minute to brown.
  11. Drain on a paper towel lined tray.
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 The salad we had is one of my favorites.  It’s not really a “diet” salad but is so refreshing and delicious.  Here’s my recipe for it, too.

Layered Salad
Serves 10
A Fresh and Delightful Salad
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Prep Time
20 min
Prep Time
20 min
  1. 1 1/2 Packages of Salad Mix
  2. 1 Green Pepper, Chopped
  3. 3 Stocks Celery, Sliced
  4. 5 Green Onions, Sliced
  5. 2 Cups Of Frozen Peas
  6. 1 1/2 Cups Real Mayonnaise
  7. 1/2 Cup Sugar
  8. 2 Cups Mild Cheddar Cheese
  9. 1 lb. Cooked Bacon, Crumbled
  1. Combine lettuce, pepper, celery, and onion.
  2. Top with peas.
  3. Spread mayonnaise on top of peas.
  4. Sprinkle with sugar.
  5. Top with cheese and bacon.
  6. Refrigerate for 2 hours.
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I’ve also been working on my 4th of July menu.  Check back this weekend for my ideas for easy, but filling, food for the holiday.

Have a great weekend!

Dru About Dru

There are so many things I could say but I will just start with the basics. Mother to 4. Grandmother to 11 (Yes, 11. All under the age of 9.) I am a former Army wife and we spent 15 years traveling around the world. It was such a thrill to have seen so many places and meeting lifetime friends. I spent many years working in the craft industry and love getting together with friends and creating. I have a lifelong love of thrift shops, antiques, and yard sales.


  1. I grew up with these kind of scones! My dad would make them all the time- we cheat and use Rhodes freezer rolls! When we moved from S Idaho to Wa we were totally confused by the scones (biscuits?) they had at the fair!

    Amber @ Averie Lane

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