Remember earlier this weeks when I threw down the BEST (no exaggerations here) biscuit recipe known to man? (If you missed it, check it out HERE. Get ready to have your mind blown and life changed.) Well today, we’re getting jazzy with it. Instead of baking these babies, let’s throw them in a little bit of canola oil and VOILA! Velvety smooth biscuits turned into Velvety Smooth Scones.
SCONES!
YES.
Scones.
Fast forward. A few weekends ago I was feeling nostalgic and bought a can of Pillsbury Grands Biscuits. Why not? I wanted SCONES! They were just as I remembered them. After I’d inhaled more than I should’ve, I started to think, “How could I MAKE these?” or in other words, “How can I have these as often as possible without spending a ton of money on a can of Pillsbury Grands?” All I needed was a decent biscuit.
It’s simple babes. Make biscuits. Roll them out. Instead of baking, fry. Don’t be alarmed when I say FRY. I used a canola oil and a medium heat so the velvety smooth scone would cook evenly but not sop up a nasty amount of oil. Here’s the tricky part: I can’t tell you how long to cook your velvety smooth scone. I LOVE a good crispy scone with a doughy (uncooked) center. OH YUM. So you’re a tiny bit on your own when you’re frying. Maybe you’re all more awesome than me and know how to fry your stuff…. so no worries!
Velvety Smooth Scones
Ingredients
- 2 c. flour
- 1 tsp salt
- 1 TB powder
- 1 1/2 c. whipping cream
Instructions
Biscuits
- Mix all dry ingredients together with a plastic spoon.
- Slowly add the whipping cream.
- When you can no longer use the spoon, use your hands.
- Knead until well combined.
- Roll out and cut into circles.
Frying
- In a small saucepan, pour 1-2 inches of canola oil (enough to cover the bottom) and get to a medium heat.
- When the oil is heated, fry up your scones until the desired amount of "done-ness" is achieved.
Scones are my favorite- can’t wait to try this!! Thanks lady!!
Oh yay Pam! I’m so excited for you! EASIEST recipe ever. Keep me posted hottie. And when are you moving up here? PAR-TAY!!!
No way…..fry the dough??!! Im making another batch this morning. Since thanks to you I have the worlds largest craving for these things. No thanks to you. Now the question is: to fry or not to fry??? Oh man. I cant wait for the rest of biscuit week!!!
HAHA! Yvonne you seriously are killing me! Just fry it this once…. you gotta try it AT LEAST once!
Too late.. already made them!!! Hahaha! Went the reg way.. next time it’s fried!
And now you’re frying your biscuits? Genius! 🙂
GENIUS?! Wow…I’ve never been called that! THANKS Amber! Love you to pieces!
I want to eat them now! I’ll take both: one in each hand. 🙂
Anything fried with sugar is your friend 🙂 miss you girl! I’ve been crazing one of those sugar cookies you introduced me to all week long
they look great!
I stretched out my biscuits to make them bigger and a little thinner for the toddlers.
Good call! I always make them too big! 😀 When giving them to my toddler and small kids I cut them in half and spread butter on it. They love it!