Sunday, 5 pm.
The usual time we all get a little hankering for something easy. And sweet. And a little naughty…”food-wise” (what were you thinking)?
It’s the last Sunday night “hoorah” splurge on something that will for sure make us want to get back on the diet Monday morning.
I like them with melted butter, oozing honey and a dusting of powdered sugar…
Little man #3 prefers them with jelly…
You can also put chili and cheese on them to make a Navajo taco.
Scones, fry bread, donuts…call them what you will…they’re yummy goodness.
Here’s how you make them:
You start with dough.
I use Rhodes frozen dinner roll dough.
Next, put frozen rolls in to a greased dish and cover with plastic wrap so they may rise.
When rolls have doubled in size they are ready (I let these rise a bit too much but it’s not a problem for scones).
Fill up a fry pan so that there is about 1/2 inch of vegetable oil on the bottom.
Set stove to medium heat and let warm for just a few minutes.
Take one roll (it will deflate immediately) and pull the dough to make a round-ish circle.
Place dough in fry pan using tongs. Oil is the right temperature when it there is a gentle bubble and sizzle around dough. You want it to cook slowly. With tongs, check the bottom for a light brown color. It if cooks too quickly it will be tough and crispy. Turn down the heat little by little. When done, place on a paper towel to absorb excess oil.
Top with desired toppings and enjoy!
(Late addition…apparently we are ruffling a few feathers by calling these “scones”. I understand “scone” is not the technical, traditional name for them. But hey…the Mr. calls them scones and as long as he’s willing to step foot in the kitchen and do some cooking…he can call them elephants for all I care).