Fried Scones with Cinnamon Honey Butter

Ingredients

• For the scones:
• 2 1/4 cups all-purpose flour
• 2 1/4 cups bread flour
• 1/2 teaspoon salt
• 1 cup water
• 1 cup whole milk
• 2/3 cup plus 1 tablespoon granulated sugar
• 4 1/2 teaspoons instant yeast
• 1/3 cup melted butter, cooled
• 2 teaspoons vanilla
• 2 quarts canola oil, for frying
• For the glaze:
• 1/2 cup unsalted butter
• 6 ounces clover honey
• 1 teaspoon ground cinnamon

Directions

1. In a large bowl, stir together the salt, 2/3 cup sugar, bread flour, and all-purpose flour, then set the bowl aside. Run warm water around the stand mixer bowl so it loses its chill. Use cooking spray or vegetable oil to grease a large bowl, then leave it waiting.
2. Add the milk and water to a small saucepan and warm them over medium low heat, stirring now and then so the mixture does not scorch, until it reaches about 110 to 115 degrees F. It should feel hot to your finger, but not scalding. Pour the warm liquid into the stand mixer bowl. Scatter the yeast evenly over the top, then sprinkle on the remaining 1 tablespoon of sugar. Let it sit for 5 minutes to dissolve.
3. Add the melted, cooled butter and vanilla to the milk mixture. Attach the dough hook and stir everything together. Keep the mixer on low and add the dry mixture in 1 cup additions. If the dough still hugs the bowl instead of clearing the sides, mix in an additional 1/2 cup of all-purpose flour. The dough should be sticky, but you should still be able to handle it.
4. Move the dough into the greased bowl. Mist the top with cooking spray, cover the bowl with plastic wrap, and set it somewhere warm until the dough has doubled, about 1 hour.
5. For the glaze, put the butter in a medium saucepan over medium heat and let it melt. Once melted, keep cooking over medium heat, stirring often, until the butter browns, 3 to 5 minutes. Take the pan off the heat and pour the butter into a medium bowl. Whisk in the honey and cinnamon until the glaze is fully blended. Keep it warm while you finish the scones.
6. Turn the dough out onto a generously floured work surface. Roll it into a large rectangle, about 1/2 inch thick. Cut the dough into 24 triangles with a knife or pizza cutter.
7. Add canola oil to a large dutch oven until it is 2 inches deep. Heat the oil to 360 degrees F. With a heat resistant spatula or wire-mesh spider, carefully lower the scones into the oil 1 at a time, frying no more than 3 at once. Cook the first side until dark golden brown, 1 to 1 1/2 minutes, then turn the scones with heat resistant tongs and cook the second side until deep golden brown, another 1 minute. Lift them from the oil, let the extra oil drip off, and set them on a wire rack to cool slightly. Cut into the first scone to be sure the inside is completely cooked; if it is not, return it to the oil and continue cooking, adjusting the timing for the remaining scones. Arrange the scones on a wire rack set inside a rimmed baking sheet. Drizzle the glaze over the warm scones and serve immediately.