Pioneer Scones

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10388098_575205209266541_7918937480373502383_nPioneer Scones

¼ cup warm water
2 pkgs dry yeast
1 quart buttermilk, 4 cups
2 eggs
¼ cup white sugar or ½ cup brown sugar
2 Tbsp oil
4 + 4 cups all purpose flour
1 Tbsp baking powder
1 tsp salt
½ tsp baking soda
Oil or shortening for frying

Sprinkle yeast over lukewarm water and set aside.

Heat buttermilk until warm. In a large bowl stir together buttermilk, eggs, sugar, oil, 4 cups flour, salt, baking powder and soda. Add yeast mixture and beat until smooth. Add remaining 4 cups flour, mix to a soft dough.

Cover with a towel; let rise in a warm place away from drafts, until double in size. Punch down, cover tightly and chill in the frig over night.

Next day heat about 1 inch of oil or shortening in a deep skillet to 375 degrees F. On a floured surface roll dough to about ½ inch thickness. Cut into 2×2 inch squares.

Drop 5 or 6 pieces into hot oil. Fry on one side until golden, flip over and fry until golden on second side. Drain on paper towels. Serve hot with honey butter, syrup, or powdered sugar.

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