Ever-ready Scones

>> Monday, May 3, 2010

 
The dough for these scones will last in your refrigerator for quite a while, so you can enjoy them for several meals.  We like scones rolled in sugar for breakfast, under chili for Navajo tacos, or with honey butter as a side dish. This is also a good recipe to pull out when entertaining, it makes a bunch and everyone loves a hot scone!
Ever-ready Scones

1 qt. buttermilk
2 Tbsp. yeast
2 Tbsp. sugar
½ tsp. soda
1 ½ tsp. salt
6 Tbsp. oil
2 beaten eggs
3 tsp. baking powder
8 c. flour

Heat buttermilk to lukewarm. Mix the yeast with the flour and add all ingredients together; mix into soft dough. Let rise. Cut and cook in hot oil. Makes large batch, dough will keep in refrigerator for 3 weeks.

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