Scones

1 qt. buttermilk; lukewarm
2 Tbs. yeast
1/2 c. warm water
2 Tbs. sugar
1 1/2 tsp. salt
1/2 tsp. baking soda
8 c. flour
2 eggs, beaten
6 Tbs. oil
3 Tbs. baking powder

Dissolve yeast in warm water until bubbly. Mix together in mixer all ingredients except only use 4 c. flour for 3 minutes. Then add the other 4 c. of flour to mixture. Roll dough very thin onto floured surface. Cut into 2 x 2 pieces and fry in deep fat (shortening). Store left over dough in refrigerator for later use. You can also use these as a base for Indian scones.

1 qt. buttermilk; lukewarm
2 Tbs. yeast
1/2 c. warm water
2 Tbs. sugar
1 1/2 tsp. salt
1/2 tsp. baking soda
8 c. flour
2 eggs, beaten
6 Tbs. oil
3 Tbs. baking powder

Dissolve yeast in warm water until bubbly. Mix together in mixer all ingredients except only use 4 c. flour for 3 minutes. Then add the other 4 c. of flour to mixture. Roll dough very thin onto floured surface. Cut into 2 x 2 pieces and fry in deep fat (shortening). Store left over dough in refrigerator for later use. You can also use these as a base for Indian scones.