Scones

We haven't had scones in years and this week my husband wanted me to make the dough for the father and son's outting this weekend.  Then I realized I had never posted it.  So here it is. These are the scones I had as a kid growing up on a farm.  The are light and fluffy.  You can eat them with honey butter, jam, jelly or cinnamon and sugar.  Sometimes we drizzled a glaze on top.

2 Cup hot water
1/4 Cup sugar
2 tsp salt
1 Tbsp canola or vegetable oil
5 Cup flour
2 Tbsp yeast (I used active dry)
6 cup canola or vegetable oil for frying

Toss in a mixer or bowl the hot water, sugar, salt, 1 Tbsp of oil and 2 cups of flour. Mix for 2 minutes then add the yeast.  Gradually add the 3 cups of flour then mix until dough is pulling away from the sides of the bowl.  Kneed at this point for 3 minutes.  Remove and let rise in a greased bowl covered with plastic wrap until dough doubles.  Next, cut dough into round balls or you can roll it out and cut into squares.  Deep fry dough until lightly brown. You can use a fryer or in a large pan pour the 6 cups of oil heat at medium high heat.  You can sprinkle with cinnamon and sugar, honey, honey butter or jam.  Its a great treat.  The oil should be between 350-375 degrees.
Note: Use an oil that has a high smoke point like canola or Safflower.

Another Scone Recipe

This has egg and milk but makes a large batch of scones. (approx. 60 scones)

3 Tbs Yeast

3/4 cup, Warm Water

1 tsp Sugar

4 cups Warm Water

1 cup powdered milk

2Tbsp Salt

1 cup oil

4 eggs

1/2 cup Sugar

15 Cups Flour approximately

In a small bowl toss in yeast, 3 cups warm water and sugar and set aside.  In a large mixer, toss in 4 cups warm water, powdered milk, salt, oil, eggs and sugar blend well then gradually add 7 cups of flour.  The dough will be sticky at this point.  Pour in the yeast mixture and slowly add cup by cup the additional 8 cups of flour.  You can stop adding the flour when the dough pulls from the sides of the bowl.  It will be soft but not sticky.  Cover at let rise until double.  

Then roll them out like above and cut them in circles, squares, triangle whatever you like and fry them up.  Note: make sure the oil is not to hot.  The scones will not cook inside.  If the oil is to cold they will be very greasy.   If you don't have a thermometer, you can test the oil by tossing in a small piece of dough and it should brown in 60 seconds.  If your oil is smoking its' to hot. When you take the scones out place them on a plate topped with several paper towels.  This will absorb the excess oil from frying.  

* If you don't want to make 60 scones then you could make loaves of bread with this. After the dough has risen and double.  Divide the dough into 3 portions.  Each portion makes about 20 scones.  You could take a portion grease a bread pan, place the dough in and let it rise again.  When it has doubled place it in a 400 degree oven for 10 minutes then turn it down to 350 degree for 15 to 20 minutes, it should be golden brown on top.