Utah Scones bear no resemblance to actual scones, aside from the use of wheat flour to make them.
They are made from regular yeasted bread dough and deep-fried.
There is no standard shape for them. They are sometimes made square or round, or rolled into small balls.
They can be also shaped into individual rectangular bread rolls, as is done by the Sconecutter restaurant chain in Utah. They call it “Utah Scone Bread.” They use them to make sandwiches from by splitting them in half lengthwise, then topping with sandwich fillings such as turkey, chicken, beef, ham or tuna salad, or ground beef patties.
The small ball ones are often rolled in powdered sugar.
Larger ones can be split and spread with honey butter.
For making them at home now, many people make them from frozen bread dough.
No one is quite sure how the word “scone” came to be applied to these, which are obviously much closer to “Fry Bread” than they are to actual scones. People in Utah seem to be mostly unaware that in the world outside the state border’s, a scone is something completely different.