My grandfather, a baker from Wales, came to the United States in the 1880s or 1890s and taught my mother and aunt how to make what he called fried scones. It was basically a Viennese bread dough raised once and divided into small pieces stretched and then fried in hot oil. It was served with plenty of butter and jam. They served them in their restaurants in Idaho and Oregon much to the delight of their customers.
They never heard of Indian fry bread until many years later, as they always called it what their dad did, "Welsh scones" or just "scones". It wasn't until I became a baker/pastry chef that I found out what a scone was but would still like to know what my grandfather brought from Wales and why he called it that.