Scones are a tradition in my family. When I was a kid my mom would often make scones on a Sunday morning to enjoy for breakfast. She would let us make our own scones and give us toppings like cinnamon sugar, powdered sugar, honey and jam.
This is a tradition I have tried to carry on with my own kids. However, my kids always just go for the cinnamon and sugar so I don’t even put the other stuff out unless they ask for it. So we made scones together this past Sunday and I thought I would share it with you.
If I have time I like to make my own dough but it was a weekend that I wanted to really relax so I bought some Rhodes frozen roll dough. This is great to use when you don’t have time to make your own dough.
On the back of the package there are two defrost methods. One is a 3-5 hours defrost method and the other is a quicker 1 1/2 hour defrost method. I didn’t use either of those methods. I knew I was going to make these Sunday morning so Saturday night I put 12 of the rolls in a baking dish and placed in the fridge to defrost overnight.
|Here is the Rhodes dough frozen Saturday night.|
|Here are the thawed Rhodes dough Sunday morning. They are soft and completely thawed.|
I pulled the rolls out of the fridge about 7:30 in the morning and when the kids woke up around 8am we started to make our scones. I wanted the rolls to rise a bit more so I stuck them in a turned off oven with a pot of boiling water. This really helped the rolls rise a lot more (sorry didn’t take a pic). While the kids began to shape their scones I prepped the cinnamon sugar.
There was not any measuring with the sugar – I just added a bunch of sugar to a bowl and sprinkled/stirred the cinnamon in until it had the right look/flavor. I always have a ton of cinnamon sugar left over and we use it for cinnamon toast throughout the month.
The kids are having fun making their scones.
We even got out our Mickey Mouse cookie cutter that I bought in Disneyland to make some shaped scones.
Once the scones are ready you want to put them in a frying pan that has preheated oil in it. I set my fryer at 350 degrees.
I usually put a small ball of dough in first to make sure the oil is hot. You want the dough to sizzle – if it doesn’t it will get to oily. So wait to make sure the oil is heated up. Once the scones have browned on one side flip them over and cook them on the other side.
Once they are cooked on both sides transfer them to a plate with paper towels and blot off the excess oil.
Now if I have a paper bag around I put the cinnamon sugar in the bag, add the scones and shake. Today I did not have a paper bag so I just added the scone to the cinnamon sugar mixture in a bowl and spooned sugar over the top, flipped it over and then made sure sugar was all over the bottom.
Now you have a plateful of yummy cinnamon sugar scones!
Enjoy them! My kids sure did!