Utah (Mormon) Scones vs. British Scones: What’s the Difference?

A tale of two pastries sharing one name, the Mormon scone and the traditional British scone are entirely different creations born from two distinct histories. While a British scone is a delicate, oven-baked quick bread served alongside afternoon tea, the Utah scone is a pillowy square of deep-fried yeast dough. This striking contrast traces back to the mid-1800s, when pioneers adapted their traditional baking habits to the harsh realities of traveling West on the frontier, creating a unique regional staple that proudly shares a name with its transatlantic cousin.

In the United Kingdom, the scone is a refined, centuries-old tradition. Dating back to 16th-century Scotland, a traditional British scone relies on a leavener like baking powder to achieve its signature dense, slightly sweet, and crumbly texture. Made primarily of wheat or oatmeal, brushed with an egg wash for a golden glaze, and baked in an oven, it is designed to be gently split open by hand.

British folks typically enjoy these baked goods during two distinct social occasions:

When British converts to the LDS Church immigrated to America in the 19th century, they brought their vocabulary with them. However, on the pioneer trail across the American West, clay brick ovens were a luxury left far behind. Traveling across the plains with nothing but open campfires and heavy cast-iron pots, these settlers had to adapt to survive.

Instead of baking, they took their leftover sourdough bread dough and dropped it directly into boiling fat or lard. Because "scone" was their familiar, generic British term for a basic biscuit or flatbread, the name naturally stuck to this new, puffy fried staple.

The evolution of the Mormon scone didn't happen in a vacuum. It was heavily influenced by New England settlers who brought their own tradition of frying leftover bread dough—affectionately known in the East as "Baptist cakes" or "holy pokes."

Furthermore, as settlements expanded into the Great Basin, pioneers interacted with Native American communities. While indigenous Navajo and Ute fry bread is typically a leavenless quick bread made with baking powder, the deep-frying cooking method was identical, cementing fried dough as a universal regional survival food.

Today, the physical differences between these two namesakes could not be more stark:

The Science of the Scone Upgrade

• Maximum Height: The steam pockets force the dough upward, often doubling the height of a standard scone.
• Flaky Ribbons: Instead of breaking into crumbs, the scone will pull apart in delicate, buttery sheets.
• Better Structural Support: This method creates a sturdier dough, which is especially helpful for holding heavy add-ins like fresh blueberries without flattening out.

Now for a favorite scone recipe:

Laminated Sourdough Lemon Blueberry Oat Scones

"Blueberries and lemon go really well togehter. Blueberrie are a thick fruit with a lot of pectin in them, and intensely flavored. You need some lemon to cut through that." —Emily Luchetti, FARALLON, San Franscisco

Prep & Baking Times

• Prep time: 25 minutes
• Chill time: 20 minutes
• Bake time: 18–22 minutes
• Yield: 8 large scones

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Ingredients

The Scone Dough

• All-purpose flour: 2 cups (240g), plus 1 tbsp for tossing with berries
• Rolled oats: 1 cup (90g), toasted and cooled
• Granulated sugar: 1/3 cup (65g)
• Baking powder: 1 tbsp
• Baking soda: 1/2 tsp
• Salt: 1/2 tsp
• Lemon zest: Freshly grated from 1 large lemon
• Unsalted butter:1/2 cup (113g / 1 stick), ice-cold and cubed
• Sourdough discard: 1/2 cup  (120g), cold
• Heavy cream: 1/3 cup (80ml), cold (plus 1 tbsp for brushing)
• Egg: 1 large, cold
• Blueberries: 1 cup (150g), fresh (chilled) or frozen

The Lemon Glaze

• Powdered sugar: 1 cup (120g)
• Fresh lemon juice: 2 to 3 tbsp

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Step-by-Step Instructions

• Toast the oats: Bake oats at 375°F (190°C) for 8 minutes until fragrant. Cool completely.
• Infuse the sugar: In a large bowl, rub the lemon zest into the granulated sugar with your fingertips until fragrant and yellow.

• Mix dry ingredients: Whisk the flour, cooled oats, baking powder, baking soda, and salt into the lemon sugar.
• Work the butter: Drop the ice-cold cubed butter into the bowl. Use a pastry cutter or your fingers to press the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces left.

• Whisk wet ingredients: In a separate measuring cup, vigorously whisk the cold sourdough discard, heavy cream, and egg together until smooth.
• Combine: Pour the wet mixture into the dry mixture. Stir gently with a fork or spatula just until a shaggy, messy dough forms. Do not overmix.

• Toss berries: Toss your blueberries with the 1 tablespoon of flour.
• The Layered Folds:
  1. Turn the shaggy dough onto a lightly floured surface and pat it into an 8x12-inch rectangle.
  2. Scatter 1/3 cup of blueberries over the center of the dough. Fold the top third of the dough down over them.
  3. Scatter another 1/3 cup of berries on top of that fold. Fold the bottom third of the dough up to cover them.
  4. Rotate the dough 90 degrees. Gently pat it out into a rectangle again. Scatter the final 1/3 cup of berries on top, and perform one last letter fold.

How to Laminate Your Scone Dough

1. Press to Rectangle: Pat your shaggy scone dough into an oblong rectangle on a lightly floured surface. 
2. The Letter Fold: Fold the top third of the rectangle down to the center, then fold the bottom third up over it (like folding a business letter). 
3. Turn and Repeat: Rotate the dough 90 degrees, gently roll or pat it back into a rectangle, and repeat the fold 2 to 3 more times.
4. Chill Immediately: Laminating warms the butter with your hands. You must freeze the shaped dough for 15 minutes before baking to lock those layers in place.

The Layering Method

1. Keep Berries Frozen: If using frozen berries, do not thaw them. If using fresh berries, place them in the freezer for 20 minutes before starting, so they are firm and less likely to burst.
2. Roll Out Plain Dough: Pat your shaggy scone dough (containing your flour, oats, butter, lemon zest, and sourdough liquid) into a long rectangle. Do not add the blueberries yet.
3. Scatter the First Batch: Scatter one-third of your floured blueberries over the middle section of the dough rectangle.
4. Execute Fold 1: Fold the top third of the dough down over the berries, then scatter another third of the berries on top of that fold. Fold the bottom third of the dough up.
5. Turn and Repeat: Rotate the dough 90 degrees. Gently press or roll it flat again. Scatter the remaining blueberries on top, and perform your second letter fold.
6. The Final Flatten: Gently press the dough down into its final disk or rectangle shape for cutting. A few berries may peek through the top, which is perfect.

Why This Works

• Enclosure: The dough wraps around the berries like pockets, protecting them from your rolling pin or hands.
• Stunning Visuals: When you cut into the scones, you will see distinct ribbons of dough separated by whole, intact berries.
• No Soggy Pockets: Spreading the berries evenly prevents them from clumping together and creating wet, unbaked dough spots.

• Cut into wedges: Gently pat the dough into an 8-inch round disk (about 1 inch thick). Use a sharp knife or bench scraper to slice the disk straight down into 8 even wedges. Do not saw back and forth, or you will seal the laminated edges.
• Freeze: Place the wedges onto a parchment-lined baking sheet, leaving space between them. Place the entire sheet in the freezer for 20 minutes to lock the butter layers.

• Bake: Preheat your oven to 400°F (200°C). Right before baking, brush the tops of the scones with a splash of heavy cream and sprinkle with a few extra raw oats. Bake for 18 to 22 minutes until the tops are golden brown, and the centers are set.
• Glaze: Whisk the powdered sugar and lemon juice together until smooth. Drizzle over the scones once they have cooled for 10 minutes.

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A Warning for Oat Scones

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