Subj : Farmer Breakfasts - 15
To   : All
From : Dave Drum
Date : Wed Aug 14 2024 15:31:00

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  Warm water; (115oF/46oC)
      1 c  Warm buttermilk;
           - (115oF/46oC)
      1 lg Egg; room temp
      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 6-8 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 16" X 8" 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
  375oF/190oC. Fry scones, a few at a time, until golden
  brown on both sides, about 2-3 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.
  
  Nichole Jones, Pleasant Grove, Utah
  
  Makes: 2 dozen
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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