We've made a type of deep fried bread in my family for years, which we've called "scones". I'm fairly certain these aren't actually scones, and have no idea what their name would properly be.
The recipe is very free-form, and uses whatever bread dough happens to be on hand. The last time I made it I used bread-machine pizza dough, previous times I've used dough from sourdough bread, no-kneed artisan bread, and baguettes.
The dough is pulled into thin disks, whose shape and thickness are generally close to, but not quite, uniform.
The dough is then deep fried, cooled on a rack over paper towels for the oil, and is ready to be eaten.
So my question is: does this have a name?