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Utah Buttermilk Scones




Source of Recipe


Larsen House Bed & Breakfast Inn, Mt. Pleasant, Utah


Recipe Introduction


Makes 60 to 100 scones



List of Ingredients




1 quart buttermilk
2 packages (2 Tablespoons) dry yeast
1/4 cup lukewarm water
1/4 cup sugar
2 eggs, beaten
2 tablespoons salt
3 teaspoons baking powder
1/2 teaspoon baking soda
8 cups flour

cooking oil or shortening for frying


Recipe



Heat buttermilk until warm. Soften yeast in lukewarm water. In a large
bowl combine buttermilk, sugar, eggs, oil, salt, baking powder, baking
soda, and 4 cups of flour. Add yeast. Beat until smooth. Add remaining
flour to make soft dough. Allow to rise, covered, until double in bulk.
Punch down and place in refrigerator overnight.

When ready to fry, heat oil or shortening to 375 Degrees. Roll dough out
on a floured board. Cut into squares about 2 x 2 inches. Stretch out
each piece a little and drop into hot fat.

Fry on one side until golden; turn and fry other side. Drain on paper
towels. Serve hot with honey butter.

This recipes makes approximately 60 to 100 scones, depending on the
size. The dough will keep in the refigerator for up to 7 days. Keep
punching down and cover tightly.