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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Best Utah Scones   
    Categories: Breads, Dairy   
         Yield: 24 servings   
       
         1 tb Active dry yeast   
       1/2 c  Warm water; (115oF/46oC)   
         1 c  Warm buttermilk;   
              - (115oF/46oC)   
         1 lg Egg; room temp   
         3 tb Oil   
     1 1/2 ts Sugar   
       1/2 ts Salt   
       1/4 ts Baking soda   
     4 1/2 c  A-P flour   
              Oil for deep-fat frying   
      
   MMMMM------------------------HONEY BUTTER-----------------------------   
       1/2 c  Butter; softened   
       1/4 c  Honey   
       1/4 c  Confectioners' sugar   
       1/4 ts Vanilla extract   
       
     In a large bowl, dissolve yeast in warm water. In   
     another large bowl, combine the buttermilk, egg, oil,   
     sugar, salt, baking soda, yeast mixture and 2 cups   
     flour; beat on medium until smooth. Stir in enough   
     remaining flour to form a stiff dough.   
        
     Turn onto a floured surface; knead until smooth and   
     elastic, about 6-8 minutes. Place in a greased bowl,   
     turning once to grease the top. Cover and let rise in a   
     warm place until doubled, about 1 hour.   
        
     Punch dough down. Turn onto a lightly floured surface;   
     roll dough into a 16" X 8" rectangle. Cut into 24   
     rectangles. Cover with a clean kitchen towel and let   
     rest for 1 hour.   
        
     In a deep cast-iron or electric skillet, heat oil to   
     375oF/190oC. Fry scones, a few at a time, until golden   
     brown on both sides, about 2-3 minutes. Drain on paper   
     towels.   
        
     For honey butter, in a large bowl, combine butter,   
     honey, confectioners' sugar and vanilla; beat until   
     smooth. Spread on scones.   
        
     Nichole Jones, Pleasant Grove, Utah   
        
     Makes: 2 dozen   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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