Wednesday, January 9, 2008

Buttermilk Scones

1 quart Buttermilk
3 Tablespoons Yeast
1/2 cup Warm Water
2 Eggs, beaten
3 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
3 Tablespoons Sugar
2 Tablespoons Oil
8 cups Flour (no more)

Dissolve yeast in warm water with 1 Tbsp sugar. Add remaining ingredients to form a dough (it will be sticky). Drop spoonfuls of dough onto a well-floured board. Pat dough into desired scone size. Drop dough into hot oil until golden brown. Dough will kepp for up to 6 weeks in the fridge.

Serve with Honey Butter.

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