UTAH BUTTERMILK SCONES

Steps:

• 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.