Homemade Yeast Scones with Cinnamon Honey Butter

Homemade Yeast Scones with Cinnamon Honey Butter

Have you had Homemade Yeast Scones before? Oh, they are so utterly fabulous and divine. I am not going to pretend they are loaded with vitamins, minerals and all nutrients needed for a happy life. This is not that kind of recipe. Please see my recipe for Roasted Broccoli, if you are in the mood for a super health food. ๐Ÿ™‚ Thank you for your cooperation.

Yeast Scones are basically a simple, slightly sweet roll dough that is cut into squares and then deep-fried. Drizzle a bit of Cinnamon Honey Butter over the top and heavenly bliss will be knocking at your door, guys. Truly. ย They are also wonderful with homemade jam, peanut butter and honey, cinnamon sugar, or even topped with taco meat (or chili), cheese, lettuce and tomato. This savory version is sometimes referred to as a Navajo Taco, and baby…it’s the bomb dot-com.

Let’s live a little and make some, shall we?

Homemade Yeast Scones from Jamie Cooks It Up

Homemade Yeast Scones with Cinnamon Honey Butter

Time: 60-70 minutes
Yield: 24 scones
Scone Recipe from my dear Mother In Law Jill Eskelson Lee
Cinnamon Honey Butter from Jamie Cooks It Up!

2 C hot water
1/4 C sugar
2 t salt
1 T canola or vegetable oil
5 C flour
2 T yeast (I used active dry)
6 C canola or vegetable oil for frying

1/2 C butter, softened
1/2 C honey
1/2 C maple syrup
1/3 C powdered sugar
1/2 t cinnamon
1/2 t vanilla
dash salt



1. Into your stand mixer, or large mixing bowl pour 2 cups hot water. The water should be hot, but not so hot that it is painful to touch.


2. Add 1/4 cup sugar,


2 teaspoons salt,


1 tablespoon of oil…



and 2 cups of flour.


3. Mix it for 30 seconds…


then add 2 tablespoons yeast.


4. Add 3 more cups of flour, while the mixer is going. Your dough should pull away from the side of the bowl while mixing. If it doesn’t, you want to add just a bit more flour.
5. Mix the dough on medium speed for 3 minutes.


6. Cover the bowl with plastic wrap and allow the dough to rise for 15-20 minutes…


or until doubled in size. It may take a bit longer for it to rise, depending on the temperature of your kitchen. The warmer your kitchen, the quicker it will rise.


7. Spray your counter with cooking spray and set the dough onto it. Let it rest there for 3-5 minutes, then roll it out into a large rectangle.


8. Take a pizza cutter and slice the dough into 6 strips. Then cut each strip into 4 pieces.


9. Let the dough rest and rise for about 10 minutes, you want them to puff up just a bit.


10. Pour 6 cups of oil into a medium-sized pot. ย Heat it up over medium high heat. Now, just a word of caution here, guys. You don’t want the oil to get too hot or it will pop up and out of the pan and on to your pretty hands. However, if it’s not hot enough the dough will just sit and soak up more oil than is necessary. So, try to find a happy medium. You know you have a good temperature going when the oil bubbles around the dough when you place it in the pot.


11. Cook the scone dough, 3-4 at a time depending on the size of your pot. When they are golden brown on the bottom, turn them over and let them brown on the other side. Should take about 2-3 minutes per side.


12. Set the cooked scones on a plate covered with a paper towel.


13. To make the Cinnamon Honey Butter, into a medium-sized bowl place 1/2 cup butter, 1/2 cup honey, 1/2 cup maple syrup, 1/3 cup powdered sugar, 1/2 teaspoon vanilla, 1/2 teaspoon cinnamon and a dash of salt. Beat it until smooth.

Serve the scones warm, with a drizzle of Cinnamon Honey Butter.


Homemade Yeast Scones from Jamie Cooks It Up!


Pinterest friendly image below…

Homemade Yeast Scones Jamie Cooks It Up!

Post a comment!


  1. 1
    October 30, 2013 at 7:18 am

    When I first saw these they reminded me of Sofaipillas. The major difference is your recipe uses yeast and baking powder/soda is used in Sofaipillas . Same toppings .

  2. 2
    October 30, 2013 at 10:29 am

    Jamie, you must have been inside my head. I love scones and recently had one at Johanna’s Kitchen. I normally thaw frozen dough and cut and cook it, but I really like the sound of your recipe and I definitely will be trying it and using it many, many times I am sure like several other recipes of yours that have become weekly/monthly staples.
    Thank you!

  3. 3
    October 30, 2013 at 10:36 am

    Mmmm! Sounds like a beignet!

  4. 4
    October 30, 2013 at 12:05 pm

    I agree with Denise. They don’t puff as much but the same idea as sopapillas. Can’t wait to try this recipe!

  5. 5
    October 30, 2013 at 12:35 pm

    Is there no cinnamon in the Cinnamon Honey Butter?

    • 6
      October 30, 2013 at 1:42 pm

      Thanks for catching that small error. ๐Ÿ™‚ It’s added now.

  6. 7
    October 30, 2013 at 1:49 pm

    How about baking these? Have you ever tried instead of frying? Sound so good.

  7. 8
    October 31, 2013 at 7:31 am

    Oh my! These need to happen in my kitchen soon! They look fabulous!

  8. 9
    Rachel S.
    November 1, 2013 at 7:15 pm

    Finally!!!! My husband is from Utah and they just call these scones…there’s even a fast food place based on them…the sconecutter! Nowhere else have I ever seen scones like this. In the Midwest, we have basically the same thing, only larger, and call them elephant ears. I now have a recipe. We generally use a bread recipe and after it rises once, cut it and fry it.
    Thank you!!!

  9. 10
    November 14, 2013 at 9:21 am

    I am beginning to worry about you It’s been such a long time since you posted. Hope all is well with you and your family!

    • 11
      November 15, 2013 at 6:43 am

      Thanks so much for checking with me. My site has been having some technical difficulties. Many readers are experiencing old posts being stuck on the home page, as you suggested. My web developer has been working on it this week. If you go to my home page, then click refresh on your computer it should clear things up. “30 Thanksgiving Recipes” is the post I published this morning. You should be able to see it and all the other recipes you missed.
      Would you mind letting me know if refreshing the page resolves the issue for you? We are trying to get as much feedback as possible.
      Thanks again for your concern. ๐Ÿ™‚

  10. 12
    November 15, 2013 at 11:34 pm

    Hi Jamie, Whew, I’m glad you’re okay! This evening your current post was up. I had never tried refreshing so I appreciate that hint. I can’t believe I missed 6 of your posts. I’ve been watching the same scone post for 2 weeks. They look fabulous but I’ve been waiting for something new! HaHa Since the new post was was up tonight, I didn’t need to refresh. Thank you for the hint and just know that this South Jordan fan loves your recipes.

    • 13
      November 16, 2013 at 8:51 am

      Thanks so much for your feedback! Happy to hear the site is working for you again. ๐Ÿ™‚ Have a great weekend!

  11. 14
    December 2, 2013 at 11:22 am

    Can you bake these by chance? If so any ideas on the temperature and time frame? Thank you.

  12. 15
    May 27, 2014 at 11:20 am

    This looks delicious, I love British scones but I have yet to try Utah Scones.

  13. 16
    November 6, 2016 at 3:40 am

    You’re an extremely beneficial website; couldn’t make it without ya!

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