Scones

Mom’s Scones

1 cup warm water

1 cup warm milk

1 Tbsp. dry active yeast

3 Tbsp. granulated sugar

1/4 cup melted butter, cooled

1 Tbsp. salt

5 – 6 cups bread flour

Vegetable oil for deep frying

Combine warm water and warm milk.  Stir in the sugar.  Add dry active yeast and stir lightly.  Allow yeast to activate, about 10 minutes.  In a stand mixer, fitted with a bread hook, add milk mixture and melted cooled butter.  Add the salt.  Start the mixer and add the flour one cup at a time until the dough pulls away from the sides of the bowl.  Dough should be slightly sticky but workable.  Cover the dough in the bowl with a towel.  Set in a warm place and allow raise until double.

Pour your oil in a large pan (with sides deep enough to fully immerse the scones) or a deep fryer and heat slowly over medium to medium high heat.  While the oil is heating, roll the dough out onto the counter, without flour, into a large rectangle about 1/2 inch thick.  You may choose to butter the counter lightly.  Using a pizza cutter, cut into squares or triangles.

Heat oil to between 350 – 400 degrees and cook scones until golden brown.  Serve immediately.