All tags Appetizers Apple Apple Pie asian pork rib sauce award winning bread baked beans Baked Potato Baking Powder Biscuits Banana Bread Bar Cookies BBQ Pork Chops BBQ Ribs BBQ Sauce Best Bread blueberries blueberry bran bread Bread Sticks or French Bread BREADS Breads, Cheese Zombies Breakfast Broccoli Salad bundt cake Buttermilk Scones (Elephant Ears, or Fried Bread) CAKE cakes campbells cream of chicken soup Candy Clay Caramel Corn Caramels CASSEROLE Cheeseburger Soup Cheesy Chicken Soup cherry Cherry Coffee Cake Chex Snack Mix Chicken chicken alabam Chicken Cacciatore chicken roulade with golden mushroom soup Chicken Salad (Aunt Melba's) Chicken Tagine with Apricots and Almonds chili Chili Chip Dip Chili Rellenos Casserole chocolate Chocolate caramel snack mix Chocolate Pudding Chocolate Sheet Cake Chocolate Steam Pudding Chocolate Zucchini Cake Christmas Clam Chowder coconut cake coconut poke cake Company Potatoes cookies cool and creamy coconut cake Corn and Potato Chowder Cornbread Cranberry Pecan Jello Salad creme brulee Crisp Crispy Chocolate Log Dessert dinner rolls Double Chocolate Fudge Drinks family recipes Finger Jello Flour Tortillas French Salad Dressing fresh peach Fried Bread Frosting Frozen Fruit Dessert Fruit Dip for drying fruit Fudge German Pancakes ginger ale ginger syrup Gingersnap Cookies Grandma's Caramels Granola granola blueberry muffins Green Beans in Mushroom Sauce green punch green slush Halloween Popcorn Balls hamburger Hard Rolls Hershey's Chocolate Cake Hot Chocolate Mix Ice Cream Pie inari age Italian Jello Jello Cheer'em Up Salad Jello Salad jigglers Korokke Lemon lemon bundt cake Lemon Cake Lemon Cream Filling lemon rice pudding Libby's Pumpkin Pie lion house Magic Cookie Bars MAIN DISH Mandarin Chicken Mandarin Orange Cake mashed potatoes mildred wettstein Minnie's BBQ morning glory muffins Muffins MUFFINS, Rhubarb No Bake Oatmeal Pancakes orange Pancakes pasta Pasta Primavera (Aunt Melba's) Peach Peach Mousse Jello Peach Pie Peanut Butter Cookies Peanut Butter Oatmeal Chip Cookies Pie Pie Crust Pineapple Chutney Pineapple Delight Jello Salad Pinto Bean Bread Pistachio Pudding Salad Pita Bread pizza crust Pizza Sauce plum barbecued ribs Popcorn Cake pork ribs portuguese sweet rice Potato Salad Potatoes Pound Cake Puff Pastry for Cream Puffs or Eclairs Pumpkin Bread Punch Putrid Punch Quaker Oatmeal Cookies Quiche QUICK BREADS raspberry raspberry banana Raspberry Jello Salad Refried Beans rhubarb crisp rhubarb crumble Rhubarb Strawberry Dessert Rice Rice Crispy Treats rice pudding Rocky Road Cake Rolls roulade Round Steak and Gravy Salad savory chicken roulade Seafood Pasta Salad Shrimp Dip Sloppy Joes Soup Sour Cream sour cream chicken enchiladas Sour Cream Enchiladas sourdough soy noodles soy noodles salad Spaghetti Casserole Steak Pie Stove Top Chicken Skillet Stuffing Sugar Cookies sweet soy noodles Taquitos texas sheet cake Tofu Tuna Casserole Tuna Tetrazzini wheat bread Whipped Buttercream Frosting Whipped Cream Frosting whole wheat pancakes Yellow Pepper Cream Sauce Zucchini and Noodles Zucchini Bread Zucchini Relish
Melba’s Buttermilk Scones (Delicious!)
IngredientsDissolve 2 pkg. (2 tablespoons) yeast in 1/4 cup warm water
2 tablespoons sugar
2 tablespoons oil
1 tablespoon baking powder
4 cups flour
1 quart buttermilk, warmed
1 ½ teaspoon salt
½ teaspoon soda
InstructionsBeat till smooth. Add 4 cups more flour. Cover bowl, set in warm place
and let rise until doubled. Punch dough down. Put dough in covered
container. Refrigerate overnight. Dough will keep in frig up to 2 weeks.
When ready to fry, roll out about 1/4 inch thick on lightly floured
board; fry in hot oil. ( I cut the dough into triangles, then cut a
little slit in the middle so the inside cooks.)
HINT: this dough is very soft, but will not be sticky after being
refrigerated. RESIST the temptation to add lots of flour; LIGHTLY flour
your hands and the board, and you will have light, delicious scones.
HINT #2: This dough will more than double in the frig. Do not fill the
Tupperware more than 1/3 full. If you leave it in the frig more than a
day, punch it down occasionally.
You will probably not find this type recipe in cook books because scones
are usually sweet biscuits (England), but in Utah scones are fried bread.
We like to spread them with butter, then sprinkle them with sugar, but if
you want to do it the real ‘Utah’ way, you will spread them with honey
butter. (This is a recipe with comments from my Aunt Melba, who was a fantastic cook.)
½ cup butter, room temperature
1/4 teaspoon vanilla
3/4 cup honey
1 egg yolk
Beat 10 minutes