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Scones – Krista Loiacono/Jan Sanford

  • 1 quart buttermilk
  • 2 TBS sugar
  • 1 1/2 tsp salt
  • 2 pkg. yeast (2 TBS)
  • 6 TBS oil
  • 2 eggs, beaten

Combine all ingredients together. Then add:

  • 6-8 cups flour
  • 1 tsp baking soda
  • 3 tsp baking powder

Mix well.

Dough will be soft. Let rise one hour. Punch down and refrigerate overnight. (dough will last for one to two weeks.)

Heat your pan with oil until hot. Shape scones into circles (may need to add flour if too sticky). Drop into hot oil and turn over when underside is brown. Place on paper towel to drain. Serve with butter, honey, or jam.

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Scones

2 Tablespoons yeast

2 Cups warm water

4 Tablespoons sugar

2 teaspoons salt

2 Tablespoons oil

4 cups flour

oil for frying

In large mixing bowl dissolve yeast into warm water.  Then add in sugar, salt, and oil.  Mix then add flour one cup at a time.  Form into dough then cover bowl with towel and set aside for 15 minutes to allow to rise.  Heat oil in deep frying pan over med/high heat.  Roll dough out like a tortilla.  Fry on both sides for about 1 minute on each side.

Makes 15-20 scones depending on how big you make them.