How To Make Utah Scones {or Fry Bread} In Honor Of “Swiss Days!”

Thank you for the great recipe! My son wanted me to run to Wal-Mart, spend his birthday gift card on a deep fryer and make these. We just did and love them-sprinkled in cinnamon sugar.
Now we are looking for other varieties of the batter.

Awesome!

Often, things go wrong during repossessions and it’s important
for professionals to protect themselves on this dangerous job.
If your vehicle needs to be towed, call one of
the towers affiliated with your insurers and arrange it yourself.

It often means that your website wasn’t what they expected, or had something that scared
them into clicking the dreaded Back button on their browser.

Hands down one of my favorite parts about living in Utah. And that Navajo taco just can’t be beat. YUM!

The reason the recipe includes powdered milk is because this dough originally came from the reservations and the Native American women who made the bread had to use what was available to them and fresh milk was hard to come by.

I am not meaning to start anything but I am offended enough to say something. Please do not be mean in response.
Fry bread was made by the Native Americans when they were contained on reservations by the people who “discovered America” (yes, there is a bit if sarcasm in that quote). The Native Americans were given land that had nothing to live off of. They were used to a migraition way of life, with the ability to find food when it was in season. With that no longer a possibility the new American government gave them, ever so generously, flour, dry milk and lard to live on (they also gave them disease laiden blankets, but I digress). So this where I am offended. The cutes-a-fying of this by re-naming it “Utah Scones”. I don’t want to stop thinking fry bread is delish, it is, I want you to think about where and why fry bread comes from. Have some reverence, some respect, for those amazing people who figured out how to make do with so little.
Please look into the Native people of this land. Please know they still exist, silently, among us. That they get called names and mistook for other races of people. Let us show them the respect they deserve.
Thank you for your time.

I am from the east coast (recently imported to S. Calif) where scones are the traditional English type and these fry breads would be called zeppolis. They become funnel cake (the batter is thinned to pancake consistency) when poured in overlapping random squiggles into hot oil in a round skillet from a funnel pitcher (fried until golden & flipped all at once with a fork). Once when my son came home from a YSA activity he brought home the leftover “scones”. One look & I said these aren’t scones they’re zeppolis. He said, “Not when you are from Utah”.

We make something similar down in Louisiana. Our recipe is a little different: 2 cups of all purp. flour, 2 tsp. baking soda, 2 tsp. sugar, pinch of salt, 1 1/4 cup of water. You also make a ball and dip in flour but we make a hole in the middle before we fry it…sort of like a donut and we call them crackerjacks.

Hi Jill,
I wrote you about a week ago concerning my order of your book, “JillyBean and the One Good Thing” ordered through your blog post. My order was placed on May 13, 2014, and I paid with PayPal. The book was to be sent to my granddaughter in Australia. To date, it has not been received. I am hoping you can let me know if the books purchased during your pre-sale offer have been sent out through the mail.
My granddaughter is moving. If the books have not been sent out yet, I would like to change the delivery address. If so, I would appreciate your assistance in the matter. Thank you.

Susan Cuss

These look yummy. Growing up in Denver we had a Mexican restaurant that was famous for its sopapillas. It’s, kind of funny, living in Missouri now when I order one it’s nothing like the ones in Denver. I’m going to have fun trying this out.

Thank you for the great recipe! My son wanted me to run to Wal-Mart, spend his birthday gift card on a deep fryer and make these. We just did and love them-sprinkled in cinnamon sugar.
Now we are looking for other varieties of the batter.

Awesome!

Often, things go wrong during repossessions and it’s important
for professionals to protect themselves on this dangerous job.
If your vehicle needs to be towed, call one of
the towers affiliated with your insurers and arrange it yourself.

It often means that your website wasn’t what they expected, or had something that scared
them into clicking the dreaded Back button on their browser.

Hands down one of my favorite parts about living in Utah. And that Navajo taco just can’t be beat. YUM!

The reason the recipe includes powdered milk is because this dough originally came from the reservations and the Native American women who made the bread had to use what was available to them and fresh milk was hard to come by.

I am not meaning to start anything but I am offended enough to say something. Please do not be mean in response.
Fry bread was made by the Native Americans when they were contained on reservations by the people who “discovered America” (yes, there is a bit if sarcasm in that quote). The Native Americans were given land that had nothing to live off of. They were used to a migraition way of life, with the ability to find food when it was in season. With that no longer a possibility the new American government gave them, ever so generously, flour, dry milk and lard to live on (they also gave them disease laiden blankets, but I digress). So this where I am offended. The cutes-a-fying of this by re-naming it “Utah Scones”. I don’t want to stop thinking fry bread is delish, it is, I want you to think about where and why fry bread comes from. Have some reverence, some respect, for those amazing people who figured out how to make do with so little.
Please look into the Native people of this land. Please know they still exist, silently, among us. That they get called names and mistook for other races of people. Let us show them the respect they deserve.
Thank you for your time.

I am from the east coast (recently imported to S. Calif) where scones are the traditional English type and these fry breads would be called zeppolis. They become funnel cake (the batter is thinned to pancake consistency) when poured in overlapping random squiggles into hot oil in a round skillet from a funnel pitcher (fried until golden & flipped all at once with a fork). Once when my son came home from a YSA activity he brought home the leftover “scones”. One look & I said these aren’t scones they’re zeppolis. He said, “Not when you are from Utah”.

We make something similar down in Louisiana. Our recipe is a little different: 2 cups of all purp. flour, 2 tsp. baking soda, 2 tsp. sugar, pinch of salt, 1 1/4 cup of water. You also make a ball and dip in flour but we make a hole in the middle before we fry it…sort of like a donut and we call them crackerjacks.

Hi Jill,
I wrote you about a week ago concerning my order of your book, “JillyBean and the One Good Thing” ordered through your blog post. My order was placed on May 13, 2014, and I paid with PayPal. The book was to be sent to my granddaughter in Australia. To date, it has not been received. I am hoping you can let me know if the books purchased during your pre-sale offer have been sent out through the mail.
My granddaughter is moving. If the books have not been sent out yet, I would like to change the delivery address. If so, I would appreciate your assistance in the matter. Thank you.

Susan Cuss

These look yummy. Growing up in Denver we had a Mexican restaurant that was famous for its sopapillas. It’s, kind of funny, living in Missouri now when I order one it’s nothing like the ones in Denver. I’m going to have fun trying this out.