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.
Kristi says
We have this Christmas tradition, as well. I have been researching to try to find out how it became a tradition for us. From what I can tell it came from PA Dutch who migrated to Virginia and south. We call them “Puffs”, but have seen them called “Virginia Breakfast Puffs” and “German Scones”. Thanks for sharing your recipe. I will have to try the cinnamon honey butter. We usually eat them with just butter, but my kids like to powder them or dip in syrup.
PV Cole says
I think scones are strictly british. these look more like beignets (french) or sopapillas (mexican) … after reading comments, it looks like most cultures have some sort of fried bread served with powdered sugar or honey.
They must be delicious, if people eat them all over the world!
Lisa says
I am a native German living in Germany all my life, but I have never ever heard of German Scones!
Deborah says
They were named that in an old cookbook that I got the recipe from – so I’ve always wondered if they were actually German or not. But I do love them either way!
Sufia says
I love this recipe very much.
TI'm huber says
My mother would make these for us in the 50’s. She called them homusbachers. Very similar to a sopapiilla. We would sprinkle sugar on them and gorge ourselves.
Jordan says
Can you use a deep fryer or would it be best to do it the way you talked about?
Deborah says
You could definitely use a deep fryer if you have one!
Airis anderson says
Hi, Debora. I have a question. Those German scones look relish. You think is possible to bake them instead of frying? or is there a different recipe to bake. please. I am an amateur baker,I am learning, and I love it. I will wait for your response. Thank You.
Liz says
This looks absolutely delicious. I shall be trying them very soon. Will give you a feedback. Thanks for sharing!!!
Kimberly says
My grandmother called these Grebel, and they were twisted before fried.
Claudia says
Yes, the name I confusing. But trying to help to clear it, it is kind of Berliner, Krapfen, Pfannkuchen, Krepple, Schmalzgebäck or whatever you may like to calI it. And even though nobody calls them scones here, you will find endless variations of the recipe and the same number of names in Germany alone. My in-laws are from Russia and have a similar recipe, too. AND most important: my boys and hubby love them, no matter what is the name.
Deborah says
I agree – the name doesn’t matter as long as they are delicious!!
Tim says
Thanks for the recipe. My German Nana would make these on Christmas morning. but cut them in thinner and longer strips, they would puff up. I would break off their end and stuff scrambled eggs inside. What a great memory. I’ll be making these for certain! Tim
Vhumbani says
We enjoyed these with coffee. We didn’t care too much for the filling. They taste like something we call Fat-Cake, back in South Africa. I will definitely make them again, minus the filling. Yum!