Not your typical scones served with tea, this German Scones Recipe is deep fried dough that is served with Cinnamon Honey Butter. Also known as Utah Scones, these are definitely a treat!
These German Scones are a decadent breakfast! If you want even more splurges, try these Cake Donuts or Apple Cider Donuts.
The year I originally posted this recipe was the first year that my little family started the tradition of scones on Christmas morning. I’m happy to report that this tradition has continued and we have fried up this German Scones Recipe every Christmas morning except for one year when we were in a hotel on Christmas morning.
This is a highly anticipated recipe every year. My kids were so confused when I made a batch of these to photograph. They kept thinking it was somehow Christmas, because that is the only time I make these! (Unless my husband wants them for his birthday.)
I prepare the dough the night before and refrigerate it until we are ready for it in the morning. This makes A LOT, so I will usually use half of the dough on Christmas morning, and fry up the rest the weekend after Christmas.
If you don’t know what German scones are, I won’t be surprised. I’m not sure if these are actually German (the name was listed in an old cookbook) but we love them!
German scones are kind of a mix of fry bread/sopaipilla/beignet/doughnut. It’s fried dough, and it’s delicious!! They are very popular here in Utah, and are sometimes also known as Utah Scones. My husband didn’t even know that these weren’t what most people know scones to be.
But no matter what you call them, they will be devoured! Because who can resist fried dough with cinnamon honey butter?
More Decadent Breakfast Recipes
Homemade Cinnamon Rolls
Biscuit Donuts
Cheesecake Pancakes
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German Scones (Utah Scones) with Cinnamon Honey Butter
Ingredients
Scones
- 4 1/2 teaspoons dry yeast (2 packages)
- 1/2 cup warm water + 1 cup boiling water
- 1/2 cup + 1 tablespoon granulated sugar
- 1/2 cup butter cut into small pieces
- 2 teaspoons salt
- 3 eggs lightly beaten
- 4 1/2 cups flour
- oil for frying
Cinnamon Honey Butter
- 1/2 cup butter softened
- 1/4 cup honey
- 1 teaspoon cinnamon
Instructions
For the scones:
- In a small bowl, combine the yeast, 1/2 cup warm water and 1 tablespoon sugar. Set aside and let sit until it foams.
- Put the remaining 1/2 cup sugar and the butter in the bowl of a stand mixer. Pour the boiling 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. (You may need to add a bit more flour, depending on external circumstances. The dough should still be sticky to the touch, but should be starting to pull away from the sides of the mixer slightly. I usually like to add less flour rather than more – if the dough is too sticky to work with, you can always go heavier on the flour when you are rolling out the dough.)
- Cover the bowl with plastic wrap sprayed with nonstick cooking spray and let the dough rise for about an hour, then refrigerate until cold. (I usually just leave the dough in my mixer bowl, but if you need it for another use, place it in a greased bowl and cover with plastic wrap.)
- When ready to fry, place 2-3 inches of oil in a heavy bottomed pot over medium heat. You want the oil to be about 350ºF. 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 3-inch squares. Puncture the center through the dough with your fingernail (or a knife) and place the square in the hot oil. Don’t overcrowd the pan – you’ll probably be able to fry 2-4 at a time, depending on the size of your pot. 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.
- Serve with the honey butter, honey, jam, or sprinkle with powdered sugar.
For the cinnamon honey butter:
- Combine the butter, honey and cinnamon and beat until combined.
Anonymous says
I believe what you made is what us Germans/Pennsylvania Dutch people call fastnachts. Delicious!
They are traditionally served on Fastnacht Day, which is also Shrove Tuesday, the day before Ash Wednesday.
Janina says
Yes! That’s exactly what we do here in Germany with the same name. I‘m happy someone else knows that name. Because at least where I am from, Scones are british and nothing else.
Glenna says
Yummy! I love homemade scones like that! I used to sort of be in that middle way too since there are only two of us in our home but one day I realized that just the two of us is as much a family as any family with kids too. It took me a while to get it though and now, like you, Gene and I have our own traditions that are important to us.
maybahay says
great tradition. you are right about the feel of christmas changing with the stages in life. these days, its about the little ones in our house and it’s just precious seeing the joy in their faces on Christmas morning.
these scones will be a big hit when i try them. thanks for sharing.
Sylvia says
It looks so tradicional, and delicious, nice start for your Christams brunch
Maryann says
That in between stage does feel odd but having your own traditions is a great way to make the day special 🙂
Emiline says
I know how you feel about the in-between stage. Christmas just isn’t the same as it was when you were a kid. It’s a little depressing. I don’t have kids either, thank goodness, because I’m too young for that.
These sound delicious. I love fried dough. Since you made these in advance, it almost seems like you KNEW you were getting a fryer. Hmmm.
Tracy says
I think I had those German scones when I was in Idaho! They were yummy! Very glad to have the recipe. I may have to try them.
Cynthia says
I hope you have many more fun and tasty traditions.
Kevin says
I have never heard of German scones before. They sound interesting and look really good. Happy Holidays!
Nora B. says
That is a very nice way to start the day 🙂 No wonder you husband is happy.
I don’t see myself deep-frying, but one of my best friends here is German, so perhaps I can persuade her to make me some 🙂
Happy Holidays!
Nora
tijen says
Dear Deborah,
I’m very surprised to see the German scones. I believe the world is really small. It reminds me of the Turkish pastry that is made in many occasions and it’s named differently in each region. Usually the dough is simpler, some people even make it with bread dough they buy from the bakers. I like this coincidence, how wonderful!
Kirsten says
Sounds wonderful. Merry Christmas!!
Kirsten
Kristen says
I think starting traditions now is a great idea, and this tradition looks like one that needs to be around for a very long time! Delicious!
Merry Christmas!
glamah16 says
Those look so good and not to sweet.I must try them.
Miss Scarlett says
These look like my Grandfather’s fried bread that he used to make during the holidays. I bet your hubby was a VERY happy man!
Bellini Valli says
It looks like you have the start of a delicious Christmas tradition. I have never heard of German scones..but I’d be willing to try them!!!! Merry Christmas!