Collected from the Native knowledge of my home state, Utah loves fry bread. Although, in Utah, we have learned to call them scones. If you haven't had an infamous 'Utah Scone' you sure are missing out on one of the most versatile and simple morsel.
For the longest time, I didn't know that there could be any other type of scone. I became a server at a small café and after serving a couple from out of state I learned very quickly after dropping off their plate with a scone the size of their head on it, and with freshly whipped honey butter. That in other states, in most of the world. This wonderful little treat is just a simple frybread.
- 6 cups all-purpose flour
- 1 teaspoon salt
- Plenty of Oil to Fry It In
- 2 tablespoon baking powder
- 3 cups warm water or milk. I chose almond milk.
- Stir your flour, baking powder, and salt together in a glass mixing bowl.
- Then, add warm water and stir into dough.
- Knead the dough on floured wax paper.
- Flatten the dough into palm-size pieces.
- Fry the dough in hot oil (about 350 degrees) for 3 minutes, until it is golden brown.
After creating this wonderful treat. It can be made even better. Whip up some honey and butter. Put some jam or jelly on it. My personal favorite..
Smother it with chili, lettuce, olives, onions, and some salsa with guacamole. In Utah we call that a Navajo Taco. If you ever visit and see one on a menu, you'll know to try it.