This is the ultimate two-in-one breakfast: a scone fried like a doughnut. I thought I loved scones made the regular way, but that’s before I’d ever had a sconut. I cannot get enough of them! They’re light and fluffy inside, the way I love a scone to be, and the frying gives them a crunchy exterior that so complements all three of the toppings. Next time you feel like indulging in a doughnut, make a sconut instead!
Ingredients Recipe Sconuts
- About 6 cups vegetable oil, for frying
- 1 cup all-purpose flour, plus more for dusting
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons cold unsalted butter, diced
- 1 teaspoon vanilla extract
- 1/4 cup whole milk
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 3/4 cup semisweet or milk chocolate chips (semisweet or milk)
- 3 tablespoons light corn syrup
- 3 tablespoons heavy whipping cream
- 1 cup powdered sugar
- 1 tablespoon whole milk
- 1 tablespoon maple syrup
- 1/4 teaspoon maple extract (optional)
Metod Recipe Sconuts
- Pour the oil in a heavy-bottomed pot to a depth of 2 inches. Begin heating the oil to 350°F over medium heat. Cover a cookie sheet with paper towels. (Be sure to watch the oil temperature as you are making the sconuts so it does not get too hot. It’s best to use a heavy-bottomed pot so it’s easier to regulate the oil temperature. Leave a candy thermometer in the pot of oil while you’re cooking so you can be sure the temperature stays close to 350°F. If the temperature starts to get too hot or drop too low, adjust the burner lower or higher to regulate it.)
- Place the flour, sugar, baking powder, and salt in a food processor. Pulse once or twice to combine. Add the butter and pulse a few times, until distributed. Add the vanilla and milk to the food processor and process until the dough comes together in a ball.
- Turn out the ball of dough onto a cutting board that’s been lightly dusted with flour. Form the dough into a circle that is 5 to 6 in diameter and about 1/2-inch thick. Slice into 8 wedges. Note You’ll need a candy or frying thermometer for this recipe, unless you’re a pro at frying!
- Check to make sure the oil is at 350°F. Cook just 1 or 2 scones at a time. Drop each into the hot oil and cook for 2 to 3 minutes, until they are a dark golden brown. Halfway through cooking, carefully flip the sconuts with a spoon. Remove the sconuts from the oil with a slotted spoon and place on the paper towel–lined cookie sheet. Let cool before glazing or dipping in one of the toppings. Store in a sealed container at room temperature; best eaten within 2 days.
Method Cinnamon-Sugar Topping
- Stir together the sugar and cinnamon in a wide bowl. Let the sconuts cool for 5 minutes, then dip and gently roll each one in the cinnamon-sugar.
Method Chocolate Glaze
- Let the scones cool completely before glazing. Heat the chocolate chips and corn syrup in a microwave-safe bowl for 30 seconds on high. Stir to combine. Add the heavy whipping cream and whisk until smooth. Dip the top of each scone in the glaze, and let sit to harden.
Method Maple Glaze
- Let the scones cool completely before glazing. Whisk together all the glaze ingredients in a small bowl. Dip the top of each scone in the maple glaze and refrigerate to set. Dip a second time for a thicker glaze, if desired.
Tip You can also use a stand mixer to make the sconut dough, but I don’t recommend mixing them by hand or with a hand mixer as you might make a normal scone. The dough needs to be completely mixed (like a sugar cookie dough) so the scones don’t fall apart when frying.