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 Water; warm (115 F/46 C)
1 c Buttermilk;
- warm (115 F/46 C)
1 lg Egg; room temperature
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 to 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 16x8" 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 375 F/190 C.
Fry scones, a few at a time, until golden brown on both sides,
about 2 to 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.
Recipe by Nichole Jones, Pleasant Grove, Utah
Recipe FROM:
https://www.tasteofhome.com
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