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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