If you’re from most places around the country, a piece of fried dough is simply known as fry bread. But if you’re from Utah, fried dough is curiously known as scones. We’re not talking the biscuit-like textured ones you’d find in England. These scones are light and fluffy — a perfectly puffed-up pillow of dough, drenched in honey butter, maple syrup or jam, or sprinkled with powdered sugar.
What do these scones have to do with Utah? Well, these little pieces of fried, delicious wonder, are also nicknamed “Mormon scones.” For those of you not up to par on your Mormon history, the Church of Jesus Christ of Latter-day Saints (nicknamed “Mormons”) is headquartered in Utah, and more than 2 million residents of the Beehive State are members of the “Mormon” religion. As for the term “Mormon scone,” one scholar who researched the topic believes it may come from the fact so many Mormon settlers were from the British isles. Those settlers simply “took a generic term for biscuit and applied it to breads that looked, smelled, felt, tasted or cooked up anything at all like the original British scone.”
Scones are so popular in Utah, there’s even a restaurant called Sconecutter that specializes in these delightful pieces of fried dough. But you don’t have to go to Utah to partake of these wonders. This recipe below is the one frequently served in our own home growing up and we’re happy to share the love… Enjoy!
