I'm pretty sure these aren't scones, but what are they? 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.

The end result looks like this:

The valleys are generally filled with jam, butter, honey, or honey butter.

So my question is: does this have a name?
This is a staple of Balkan cuisine. You will see it named Lángos (and derivatives) in Hungary and Mekitza (and derivatives) in Slavic languages. Either of these words is used in Western Europe, depending on which group popularized it there. 

I am not sure this wording has spread outside of Europe, and cannot say if it was imported in the USA or developed there independently, but it is certainly the same end result.