Subj : Farmer Breakfasts - 15
To : All
From : Dave Drum
Date : Wed Aug 14 2024 15:31:00
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Best Utah Scones
Categories: Breads, Dairy
Yield: 24 servings
1 tb Active dry yeast
1/2 c Warm water; (115oF/46oC)
1 c Warm buttermilk;
- (115oF/46oC)
1 lg Egg; room temp
3 tb Oil
1 1/2 ts Sugar
1/2 ts Salt
1/4 ts Baking soda
4 1/2 c A-P flour
Oil for deep-fat frying
MMMMM------------------------HONEY BUTTER-----------------------------
1/2 c Butter; softened
1/4 c Honey
1/4 c Confectioners' sugar
1/4 ts Vanilla extract
In a large bowl, dissolve yeast in warm water. In
another large bowl, combine the buttermilk, egg, oil,
sugar, salt, baking soda, yeast mixture and 2 cups
flour; beat on medium until smooth. Stir in enough
remaining flour to form a stiff dough.
Turn onto a floured surface; knead until smooth and
elastic, about 6-8 minutes. Place in a greased bowl,
turning once to grease the top. Cover and let rise in a
warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface;
roll dough into a 16" X 8" rectangle. Cut into 24
rectangles. Cover with a clean kitchen towel and let
rest for 1 hour.
In a deep cast-iron or electric skillet, heat oil to
375oF/190oC. Fry scones, a few at a time, until golden
brown on both sides, about 2-3 minutes. Drain on paper
towels.
For honey butter, in a large bowl, combine butter,
honey, confectioners' sugar and vanilla; beat until
smooth. Spread on scones.
Nichole Jones, Pleasant Grove, Utah
Makes: 2 dozen
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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