Penny Ann's Cafe ★ 4.5
Penny Ann's Cafe on South Main, the original location of the family diner, runs Heavenly Hot Cakes and from-scratch comfort food breakfast and lunch seven.
Order: Heavenly Hot Cakes and a side of bacon with eggs.
History
The Utah scone evolved from the pioneer-era fry bread tradition crossed with European yeasted dough traditions brought by 19th-century Mormon immigrants. By the 1950s, the puffy yeasted Utah scone was a staple of Wasatch-front cafes, ski-resort lodges, and pioneer-day celebrations. Honey butter, made from whipped butter and Utah honey, is the canonical condiment.
Common allergens: Gluten, Dairy
Make it at home
Ingredients
- 450g all-purpose flour
- 300ml warm milk
- 7g active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 tablespoons softened butter
- 1 egg, beaten
- Neutral oil for deep frying
- 100g salted butter, softened (for honey butter)
- 60ml Utah wildflower honey
Method
- Dissolve yeast and sugar in warm milk in a large bowl. Let stand 5 minutes until foamy.
- Add flour, salt, softened butter and beaten egg. Mix to a soft dough.
- Knead 8 minutes by hand until smooth and elastic. Place in oiled bowl, cover and let rise 90 minutes until doubled.
- Punch down the dough and roll out to 1cm thickness. Cut into 10cm squares or ovals.
- Heat oil to 180C (350F). Fry scones 60 to 90 seconds per side until puffy and golden brown.
- Drain on paper towels. Whip salted butter with honey to make honey butter.
- Serve scones hot with a generous dollop of honey butter and a side of jam.
Tip from the editors. The dough should be soft and slightly tacky; resist adding extra flour. Fry one test scone first to check oil temperature; too cold makes them greasy, too hot leaves them raw inside.
Where to eat utah scone
Utah scone in Salt Lake City
The Park Cafe ★ 4.6
The Park Cafe on East 1300 South next to Liberty Park, the Liberty Wells classic diner since 1982, runs huge American breakfast portions in a chalkboard room.
Order: French toast with crispy hashbrowns and bacon.
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