Name: German Scones With Cinnamon Honey Butter recipe by Vibha Bhutada at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Ingredients: For Scones:; Active dry yeast 4 and 1/2 teaspoons; Warm water 1/2 cup; Hot water 1 cup; Granulated sugar 1/2 cup + 1 tablespoon; Unsalted butter 1/2 cup, cut into small pieces; Salt 2 teaspoons (skip, if using salted butter); Eggs 3, lightly beaten; All-purpose flour 4 and 1/2 cups; Oil, for frying; For Cinnamon Honey Butter:; Salted butter 1/2 cup, softened; Honey 1/4 cup; Cinnamon powder 1 teaspoon

ABOUT German Scones With Cinnamon Honey Butter RECIPE

Buttery light and fluffy fried scones - so easy to make and dangerously tasty! German scones are more like a mixture between fried bread and doughnuts. These are not your typical scones served with tea, this is deep fried dough that is served with sweet butter! I have made this recipe a few times and I must mention that it is definitely a Keeper! Recipe credits - Deborah Harroun.

Ingredients Serving: 8

For Scones:
Active dry yeast 4 and 1/2 teaspoons
Warm water 1/2 cup
Hot water 1 cup
Granulated sugar 1/2 cup + 1 tablespoon
Unsalted butter 1/2 cup, cut into small pieces
Salt 2 teaspoons (skip, if using salted butter)
Eggs 3, lightly beaten
All-purpose flour 4 and 1/2 cups
Oil, for frying
For Cinnamon Honey Butter:
Salted butter 1/2 cup, softened
Honey 1/4 cup
Cinnamon powder 1 teaspoon

Instructions

For the Scones:
In a small bowl, combine the yeast, warm water and 1 tablespoon sugar. Set aside and let sit until it foams.
Put the remaining sugar and the butter in the bowl of a stand mixer.
Pour the hot water over the top.
Add the salt, then the eggs and mix on medium-low speed until combined.
Add in the yeast mixture and 2 cups of the flour and mix.
Continue to add flour, 1/2 cup at a time, until all of the flour is incorporated.
Cover the bowl with plastic wrap sprayed with nonstick cooking spray and let the dough rise for about an hour, then refrigerate until cold.
Frying Directions:
Line cooling racks or plates with paper towels.
Place 2-3 inches of oil in a heavy bottomed pot and heat it to 350 degrees Fahrenheit over medium heat.
Dust your work surface with flour.
Divide the dough into half, and working with one half at a time, roll the dough until it’s about 1/4-inch thick.
Cut the dough into 2 or 3-inch squares, rectangles or circles.
Carefully place two or three squares of dough in the oil - don’t overcrowd the pan.
Fry until the first side is golden brown and puffy, then flip over and cook until the second side is brown.
Remove the scones from the oil with a slotted spoon onto a plate lined with paper towels.
Repeat until the dough is all fried. Keep aside.
For the Cinnamon Honey Butter:
Combine the butter, honey and cinnamon and beat until combined.
Serving:
Serve hot scones with the honey butter, honey, jam, or sprinkle with powdered sugar.

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