Scones

When you say scone two people can have very different things in mind. I now am to understand that mist people when you ask "would you like a scone?" envision a baked often triangular biscuit like pastry. That is not what I understood to be a scone. On my moms side of the family and apparently is common in Utah is a dough that is fried and smeared with jam or honey. Chewy fried dough is hard to beat in my book so I will keep with the version that I know. Try them and I think you will agree that they are a special treat.

Scones

1 Quart Buttermilk

2 pkgs yeast (2T)

1/4 Cup warm water

2 Tbsp sugar

2 eggs, beaten

2 Tbsp oil

1 1/4 tsp salt

3 tsp baking powder

1/2 tsp baking soda

6 Cups flour

1. Place the yeast in the warm water and let sit 2 minutes. Add the buttermilk, sugar, eggs, oil, salt, baking powder, baking soda and 4 cups of the flour. Beat until smooth and well mixed.

2. Add the remaining 2 cups of flour to form a soft dough. Allow to raise covered at room temperature until doubled. Punch down and place in the refrigerator overnight.

3. To cook, begin by heating about and inch of vegetable oil in a large skillet.

4. Tear off a large slab of dough. Roll out the dough very thin on a floured board. Using a pizza wheel, cut the dough into squares 2-3 inches big. 

5. Fry in oil, browning both sides. Serve with honey or jam.

*Makes 200 scones and the dough keeps in the refrigerator for up to 2 weeks