The Utah scone is a yeasted dough deep-fried into a puffy, hollow square or oval, served hot with honey butter, jam or savory chili. Unlike British scones.

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.

Where to eat Utah scone in Salt Lake City

2 editor picks for Utah scone in Salt Lake City, ranked by editorial score. All Salt Lake City signature dishes · Utah scone across every city.

  • Penny Ann's Cafe

    Try Heavenly Hot Cakes plate

    Penny Ann's Cafe on South Main, the family-run diner, runs Heavenly Hot Cakes and from-scratch comfort breakfast for $10 to $15 seven days a week.

    DetailsDirections

  • The Park Cafe

    Try American diner breakfast plate

    The Park Cafe on East 1300 South next to Liberty Park, the Liberty Wells classic diner since 1982, runs huge American breakfast portions for $10 to $16.

    DetailsDirections

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Make it at home

Serves 62 hrIntermediate

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

  1. Dissolve yeast and sugar in warm milk in a large bowl. Let stand 5 minutes until foamy.
  2. Add flour, salt, softened butter and beaten egg. Mix to a soft dough.
  3. Knead 8 minutes by hand until smooth and elastic. Place in oiled bowl, cover and let rise 90 minutes until doubled.
  4. Punch down the dough and roll out to 1cm thickness. Cut into 10cm squares or ovals.
  5. Heat oil to 180C (350F). Fry scones 60 to 90 seconds per side until puffy and golden brown.
  6. Drain on paper towels. Whip salted butter with honey to make honey butter.
  7. Serve scones hot with a generous dollop of honey butter and a side of jam.

Editor tip. 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.

Common allergens: Gluten, Dairy.