Psst. Psst. If you're reading this just as it's posting, you're up too early. But that means that you still have time to wake up your family — the late risers — with the smell of freshly fried scones.
I wanted to surprise Marie with a tasty breakfast on Mother's Day, so this is what she got — fried dough with delicious cinnamon honey butter.
Our story is simple: We loved, loved, loved these scones. Simple, a little time-consuming, but totally worth waiting for.
2 pkg. dry yeast
1/2 c. water
1 tbsp. sugar
1/2 c. sugar
1 c. boiling water
1/2 c. butter
2 tsp. salt
3 eggs, beaten
5 c. flour
Dissolve yeast in warm water. Add 1 tablespoon of sugar. Set aside.
In a separate bowl, pour the boiling water over the remaining 1/2 cup of sugar, the butter and the salt. Add eggs and mix well. Add yeast mixture and 2 cups of flour. Beat with mixer until smooth. Add the remaining flour and mix in. Let rise for one hour and then refrigerate 30 minutes.
On a floured surface, roll out the dough about 1/4 inch and cut into 3-inch squares. Fry in hot oil until brown, then flip and fry until both sides are browned and puffy.
Serve with butter and honey, jam, coated with granulated sugar, or make your own cinnamon honey butter while you wait for the dough to chill.
Cinnamon honey butter:
1/2 c. butter
1/4 c. honey
1 tsp. cinnamon
Combine all ingredients and whip with a mixer until light and fluffy. Try not to eat it all before the scones are ready.