Country Fair Scones Aka Elephant Ears
Indulge in the nostalgic charm of state fairs with these irresistible Country Fair Scones, affectionately known as Elephant Ears. This quick and easy recipe combines a classic scone dough with the indulgent flair of deep-frying, delivering perfectly golden, puffed delights with a delightfully crisp exterior. Infused with a touch of vanilla and generously coated in a cinnamon-sugar topping, these pastries capture the sweet, warm flavors of childhood fairs. Ready in just 30 minutes, these scones are slightly rustic in appearance, with their freeform "elephant ear" shapes adding to their homemade appeal. Perfect as a delectable afternoon treat or a show-stopping party dessert, these fried scones pair beautifully with a warm cup of coffee or tea for the ultimate comforting experience.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 tablespoon Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Cold unsalted butter
- 1 cup Whole milk
- 1 teaspoon Vanilla extract
- 4 cups Vegetable oil (for frying)
- 2 teaspoons Cinnamon
- 0.5 cup Additional granulated sugar (for topping)
Instructions
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt.
Cut the cold unsalted butter into small cubes and add to the dry ingredients. Using a pastry cutter or your fingertips, mix until the texture resembles coarse crumbs.
In a small bowl, whisk together the whole milk and vanilla extract.
Gradually add the milk mixture to the dry ingredients. Gently stir until the dough comes together. Be careful not to overmix.
Transfer the dough to a lightly floured surface and knead briefly until smooth. Roll the dough out to about 1/4 inch thickness.
Using a knife or pastry cutter, divide the dough into roughly 8 pieces. The shapes don’t need to be perfect, giving them their classic 'elephant ear' look.
Heat the vegetable oil in a deep skillet or heavy-bottomed pot over medium-high heat until it reaches 350°F (175°C).
Carefully place one piece of dough into the hot oil. Fry for 1-2 minutes on each side, or until golden brown and puffed up. Use a slotted spoon to remove the scone and transfer to a wire rack lined with paper towels to drain excess oil.
Repeat the process with the remaining pieces of dough, ensuring not to overcrowd the pot.
In a small bowl, mix the cinnamon and additional granulated sugar. While the fried scones are still warm, sprinkle generously with the cinnamon-sugar mixture.
Serve the scones warm and enjoy their light, sweet flavor!
Nutrition Facts
Calories |
1384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.4 g | 170% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 338 mg | 15% | |
| Total Carbohydrate | 54.2 g | 20% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 18.1 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 50 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 86 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
