I recently made a shocking discovery. I was trying to come up with ideas of fun things to bake that weren’t the usual cookie or biscuit. I was feeling daring and wanted our customers to eat something exciting. Then it hit me: SCONUTS! I had recently heard of a Cronut, a cross between a croissant and a donut, however, I decided to take this to the next level. Keep in mind this recipe can also be made gluten free by subbing gluten-free flour instead of regular or cake flour.
I took my favorite scone recipe, and instead of using regular flour, I subbed it with cake flour, which is lighter. Cake flour has less protein than regular all-purpose flour. Less protein means less gluten and therefore, anything made with cake flour will be lighter and fluffier. Then I went even farther and decided that instead of baking my creation, I would deep fry it, just like a donut. And so, sconuts were created!
3 cups cake flour or gluten-free flour
1 cup sugar
1 teaspoon salt
2 ½ teaspoons baking powder
1 teaspoon baking soda
1 ½ cup buttermilk
Mix the dry ingredients, add the buttermilk and roll out onto a floured surface, punch out in 2 inch rounds and fry off in vegetable oil that is heated to 360 degrees.
This is your base, so that means once you make the above recipe, you can add anything to it to change the flavor. In this case, I added 1 teaspoon of lemon extract and made lemon flavored Sconuts with a powdered sugar glaze.
Powdered Sugar Glaze
1 cup powdered sugar
3 Tablespoons water (or for my version: lemon juice)
Mix together. That’s it!
Donuts have become really fashionable these days, and mix and matching the recipes can take us delicious places to reinvent some new tastes and recipes that are really exciting. Next, I am going to try a Maple and Chinese 5-Spice Sconut.
What’s your idea for a Sconut recipe?