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This Pioneer Scone recipe makes little, soft ,fried pillows of goodness. Top them with honey for a sweet treat!
What is a Pioneer Scone?
A pioneer scone is basically fried dough. The pioneers didn’t have much food on their trek west but they did have flour. My scone recipe is made with flour, water, sugar, a bit of salt and yeast. Then you just need some oil to fry them in. It’s no authentic pioneer food (thank goodness) but they are delicious and the kids will love them!!
Ingredients Needed
- Butter
- Salt
- Dry Active Yeast
- Sugar
- All Purpose Flour
- Oil. I used vegetable oil but you can also use corn oil or canola oil.
How to make Pioneer Scones
- In a small bowl, combine yeast to 1/2 cup of warm water (105-110 degreesF) and let sit for 15 minutes until foamy.
- In the bowl of a stand mixer, add in flour, sugar, salt, butter, remaining water and yeast mix to form a stiff but soft dough.
- Knead for 5-7 minutes with bread hook attachment. Can also do it by hand, knead 8-10 minutes.
- Place dough in a greased bowl, cover with a towel and let rise in a warm place until double in size.About one hour.
- Punch dough down and knead again several times.
- Roll out dough to 1/4 inch thick with a rolling pin and cut into strips and then squares with a knife or pizza cutter.
- Heat oil in a frying pan (about 1 inch of oil)
- Drop into hot oil (350 degrees F) and deep fry until golden brown and cooked through. They will “pop” or inflate. Place on a paper towel to drain some of the oil.
- Serve with your choice of topping (see list below)
Serve Pioneer Scones With:
- Butter
- Honey
- Honey Butter
- Jam
- Powdered Sugar
- Nutella
Tips for Making Pioneer Scones
- The sign of a good pioneer scone is that it puffs up while being fried and forms a beautiful little pillow. When you break it open it will be empty in the middle.
Frequently Asked Questions
Can I cut the recipe in half?
Yes, this recipe makes a lot so I often only make half a recipe. But my neighbors love it when I make the whole batch because I always have some to share.
Can I use frozen bread dough instead of making my own?
You can and I have done it. Just thaw your frozen dough and allow it to rise until double in size and then proceed with the recipe as written.
What is the best thing to fry the pioneer scone in?
I fried them in my little handy dandy deep fat fryer but you can also do it in a frying pan. I would use a cast iron pan if you have it. You will need a 1-2 inches of oil in the frying pan. I use corn oil.
They are so light and lovely you won’t be able to eat just one or two or maybe even three! They just seem to melt away in your mouth! Glad I didn’t have to go on a pioneer trek to enjoy these pioneer scones!!
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Pioneer Scone Recipe
Ingredients
- 1/4 cup butter
- 1 tsp salt
- 4 1/2 tsp dry active yeast 2 packages
- 4 Tbsp sugar
- 2 cups hot water
- 6 cups flour you will use 4-6 cups
Instructions
- In a small bowl, combine yeast to 1/2 cup of warm water (105-110 degreesF) and let sit for 15 minutes until foamy.
- In the bowl of a stand mixer, add in flour, sugar, salt, butter, remaining water and yeast mix to form a stiff but soft dough.
- Knead for 5-7 minutes with bread hook attachment. Can also do it by hand, knead 8-10 minutes.
- Place in a greased bowl, cover with a towel and let rise in a warm place until double in size.About one hour.
- Punch dough down and knead again several times.
- Roll out dough to 1/4 inch thick with a rolling pin and cut into strips and then squares with a knife or pizza cutter.
- Heat oil in a frying pan (about 1 inch of oil)
- Drop into hot oil (350 degrees F) and deep fry until golden brown and cooked through. They will "pop" or inflate. Place on a paper towel to drain some of the oil.
- Serve with powdered sugar and honey. Best serve warm.
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Joy says
Leigh Anne,
What a great recipe! I am wondering if these are similar to the “Vanity Cakes” that Laura Ingalls Wilder mentions in On the Banks or Plum Creek?
Do you know?
Leigh Anne Wilkes says
Sorry I don’t know. I did read those books as a girl though and loved them!
Darlene says
Love these, but they don’t store well. They are much better same day.