A Utah scone bears little resemblance to the dense biscuit that originally was English but has become a familiar morning pastry at coffee houses everywhere. It is a true Southwestern U.S. dish, more like a sopaipilla, with which, no doubt, it shares common ancestry. It tends to be heavier than a sopaipilla and lighter than Indian fry bread, which it also resembles. It is as simple as a dish can be: a pad of dough that gets deep fried and emerges from the kettle all crisp-edged, puffed up, and ready to be squirted with honey. These two Roadfood eateries are good places to see what makes a hot, fresh Utah scone so good.