Fry Bread Elephant Ears Scones
Get ready to indulge in a delightful fusion of classic carnival treats and homemade comfort with these Fry Bread Elephant Ears Scones. Tender, golden, and irresistibly crispy, this recipe combines the pillowy texture of traditional fry bread with the sweet, buttery charm of cinnamon-sugar-coated elephant ears. With simple pantry staples like all-purpose flour, milk, and a touch of cinnamon, these easy-to-make scones are fried to perfection and generously brushed with melted butter before being dipped in a fragrant cinnamon-sugar mixture. Perfect for breakfast, dessert, or as a fun snack, these treats are best served warm and fresh, evoking nostalgic fairground flavors in every bite. Whether you're hosting a brunch or craving a sweet escape, these fry bread scones are guaranteed to be a crowd-pleaser!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Salt
- 2 tablespoons Granulated sugar
- 1 cup Milk
- 0.5 cup Warm water
- 4 cups Vegetable oil (for frying)
- 0.25 cup Unsalted butter (melted)
- 2 teaspoons Cinnamon
- 0.5 cup Additional granulated sugar (for coating)
Instructions
In a large mixing bowl, whisk together the flour, baking powder, salt, and 2 tablespoons of granulated sugar.
Gradually add the milk and warm water to the dry ingredients, stirring until the dough starts to come together.
Turn the dough out onto a floured surface and knead for 2-3 minutes until smooth and elastic.
Divide the dough into 8 equal portions and shape each into a ball. Cover the dough balls with a clean kitchen towel and let rest for 10 minutes.
Roll each dough ball into a thin circle, about 6-7 inches in diameter. They don’t need to be perfect in shape.
Heat the vegetable oil in a deep skillet or heavy-bottomed pot to 350°F (175°C). Test the oil by dropping in a small piece of dough—it should sizzle and float to the surface.
Carefully fry one piece of rolled dough at a time, cooking for 1 minute on each side, or until golden brown and puffed. Use tongs or a slotted spoon to remove the fry bread and place it on a plate lined with paper towels to drain excess oil.
Combine the cinnamon and 0.5 cup of granulated sugar in a shallow dish.
Brush each piece of fry bread with melted butter while still warm, and then generously coat with the cinnamon-sugar mixture.
Serve warm and enjoy your delicious Fry Bread Elephant Ears Scones!
Nutrition Facts
Calories |
1334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.3 g | 162% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 19 mg | 6% | |
| Sodium | 392 mg | 17% | |
| Total Carbohydrate | 55.7 g | 20% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 19.7 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 49 mg | 4% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 85 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.
