Mom’S Scones

1. 1

   Combine warm water and warm milk (approximately 110u00b0F-think baby bottle warm). 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 dough 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. Up to 6 cups of flour may be needed. Dough should be slightly sticky but workable. Cover the dough in the bowl with a towel. Set in a warm place and allow to rise until doubled in volume.

2. 2

   Heat your oil in a large pan (with sides deep enough to fully immerse the scones) or a deep fryer and heat to 350 to 400u00b0F. While the oil is heating, roll the dough out onto the counter, without flour, into a large rectangle about 1/2 inch thick. You can butter the counter lightly. Using a pizza cutter or knife, cut into squares or triangles. Makes approximately 24 scones.

3. 3

   Once the oil is heated, cook the scones, in small batches, turning once, until they are golden brown on both sides and cooked through. Drain on a paper towel. Serve while hot.

4. 4

   They are traditionally served with a pat of butter and your favorite sweet topping including honey butter or jam and powdered sugar, or your favorite syrup.

* Per serving · 4 servings · Values may vary.

No additional tips available.