Do you know what a Mormon scone is?
I didn’t, but I found out on a recent trip to Salt Lake City (SLC).
My education came from a food truck called Cook of Mormon run by Jordan Christensen.
These weren’t the Irish tea scones I know. Mormon scones (also called Utah scones) are more reminiscent of a doughnut or fry bread. Christensen makes his fried, yeasty treats the traditional Utah way — with mashed potatoes. He serves them with honey butter, peanut butter and jelly or cream cheese, banana, Nutella and maple syrup for $3 to $5 each.
Here’s a video Christensen posted on YouTube about making Utah scones:
When I stopped by the Christensen’s food truck last month in front of the Eccles Theater in downtown SLC, he said he’d had the idea for a while and when he heard the “Book of Mormon” was going to run Aug. 1-20 at Eccles, he rushed to open in time. What better place for the Cook of Mormon to be, right?
Now, Cook of Mormon’s website says it’s open Friday and Saturday nights in downtown SLC. Sometimes it roams the city. Just look for a bread truck painted with Utah and Mormon landmarks in bright colors.
Initially thought of as a fad when they emerged nearly a decade ago, food trucks have become legitimate alternatives to traditional dining. Entrepreneurs flock to them because they’re easier and less expensive to open than a restaurant, and attracted big-name chefs use them to reach new customers.
But it’s consumers, who like the fun, affordable and variety of choices, who are fueling the industry’s growth. The National Restaurant Association estimates that food trucks will generate about $2.7 billion in revenue this year, or four times the amount estimated just five years ago.
Christensen also sells other quintessential Utah dishes, such as funeral potatoes — diced potatoes with cheese, sour cream and butter topped with crushed potato chips ($4) — and bratwurst ($5).
If you’re in SLC, check it out.
Sheryl Jean 