SWISS DAYS SCONES

Here’s a crazy little fact for you……it took me longer to write the TITLE for today’s post than it did to put the whole thing together! Why? Well, basically it boils down to whether you consider the picture above to be “scones,” a “sopapillas,” or “fry bread.” Confused? Me too. I’ll let Kaitlyn attempt to explain. :-) Kaitlyn writes……….. Every Labor Day weekend the population of the quaint little Heber Valley that I call home nearly doubles or triples in size. This mass influx of people is due to a wildly popular festival called Swiss Days that takes place in Midway, Utah. I had actually never heard of it before I moved here, but Jillee told me that her family used to come up to Midway from California every year just to go to Swiss Days! Back in 2012, Jillee did a post documenting some of the fantastic crafters that sell every kind of homemade item you can imagine at the festival.

Course Appetizer, Side Dish

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 310kcal

Author Jill Nystul

Ingredients

4 cups Flour
1 cup Dried milk
2 cups Warm water
8 teaspoons Baking powder
2 teaspoons Salt
Vegetable oil for frying

Instructions

Start by heating your oil.
Mix the dried milk and warm water together in a small bowl.
Mix the flour, salt and baking powder together in a large bowl or the bowl of a stand mixer.
Turn your mixer on a low-medium setting and slowly add the milk mixture until everything is well incorporated.
Put a golf ball-sized piece of dough (depending on how big you want your scones) on a cutting board sprinkled with flour. Roll the dough out into a large oval until it's about an 1/8th of an inch thick.
Cut three slits in the dough to prevent air pockets forming while frying.
Fry your dough until golden brown on both sides then drain on paper towels.
Serve with toppings of choice!

Nutrition