(KUTV) As aired on Feb. 28.
Recipe courtesy of Chef Bryan.
- 2 cups sour dough start
- 2 cups buttermilk
- 6 cups bread flour
- 2 tsp salt
- 1 cup butter, softened
- 1 cup honey
- Vegetable oil for frying
- Add the sour dough start, buttermilk, bread flour and salt into the bowl of your mixer. Slowly turn on your mixer to incorporate the ingredients together. Allow the machine to knead the dough for 15 minutes.
- The dough should be smooth after kneading for 15 minutes. Spray the top of the dough with vegetable spray and allow it to rise for about an hour or until doubled. I simply cover the mixing bowl and let it rise in the mixing bowl.
- While the dough is rising, make the honey butter. In a large bowl, combine the softened butter and honey. Use a whisk to combine the butter and honey together until combined.
- In a large stock pot, pour enough vegetable oil into the pan so there is about 4 inches of oil in the pan.
- Heat the oil to 365 degree’s.
- From the prepared dough, pull about 1 cup portion size from the dough and stretch the dough gently in your hand until it is about 1/2 inch thick. Carefully lay the scone into the hot oil and make sure it gently falls away from you.
- Deep fry the scone for about 4 minutes (2 minutes on each side) or until golden brown.
- Serve with freshly prepared honey butter and enjoy!
- To create a sourdough start, combine 2 cups flour, 2 cups water, 1/2 tsp yeast in a large glass or stainless steel bowl. Mix until combined, loosely cover and let the mixture sit out on your counter for 24 hours. Use as needed.