Recipe by Paula Shoyer


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Dairy Dairy
Medium Medium
8 Servings
1 Hour, 30 Minutes

Sconuts are what happens when a scone meets a doughnut. I created this recipe to combine two of my favorite desserts when I was looking for a new type of doughnut for Chanukah. These are even easier to prepare than classic doughnuts because there is no yeast involved and the dough does not have to rise.

Makes 13 to 17 sconuts plus holes.

Paula Shoyer is “The Kosher Baker” and author of five kosher cookbooks.



  • 2 cups all-purpose flour, plus 1 tablespoon or more for sprinkling, if needed

  • 1/4 cup sugar

  • 1 tablespoon baking powder

  • 1/2 teaspoon salt

  • 6 tablespoons cold Breakstone’s Unsalted Butter

  • 2 large eggs, divided

  • 1/2 cup half-and-half or milk

  • jam, for serving

  • 1/2 cup sugar, for dusting

  • oil, for frying



Place two cups of flour, sugar, baking powder, and salt into a large bowl and mix. Cut Breakstone’s butter into small pieces and add to the dry ingredients. Use two table knives or a pastry cutter to cut Breakstone’s butter into the dry ingredients, until the Breakstone’s butter pieces are smaller than half an inch and the mixture looks like sand.


Beat one of the eggs in a small bowl and add to the bowl. Add the milk and start mixing with a silicone spatula and then use your hands to gather the dough together. Knead the dry pieces into the dough.


If the dough is very sticky, add a little more flour and mix until you have a soft dough.


Cover a jelly roll pan with parchment paper.


Sprinkle some flour on parchment paper and place the dough on top. Sprinkle a little more flour on top of the dough. Roll out the dough until it is about half an inch thick.


Use a doughnut cookie cutter to cut out circles and place the rings and holes on the floured pan.


Place into the freezer for 10 minutes. Place a cooling rack over a covered jelly roll pan. Place the half cup of granulated sugar into a shallow bowl.


Heat one and a half inches of oil in a medium saucepan until the temperature stays between 365 to 375 degrees Fahrenheit. Carefully place four to five dough rings into the oil, by touching the oil with the ring and then letting the ring drop into the oil. Fry for one minute fifteen seconds. Use chopsticks to turn them and cook for another minute, or until golden.  Use a slotted spoon to remove the sconuts to the rack to cool slightly, and then dip both sides in the granulated sugar.


Check the oil temperature between batches to ensure that the temperature stays between 365 to 375 degrees Fahrenheit.


To cook the doughnut holes, place a few on the slotted spoon and lower them into the oil. Cook for 45 minutes per side.


Serve with jam or any dipping sauce.


Please note that Breakstone’s is certified OU-D.


Sponsored by Breakstone’s


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bassie weinberg
bassie weinberg
2 months ago

hi, i was just wondering if the timing of how long this needs to be cooked is correct. it says 45 minutes per side. please respond as i don’t want to ruin the recipe. thanks!