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"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

BUTTERMILK SCONES Recipe

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This recipe for BUTTERMILK SCONES is from OUR ROLLINS FAMILY HERITAGE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 quart buttermilk, warmed (4 cups)
2 pkg. dry yeast
1/2 cup luke warm water
2 tbs sugar
2 eggs, beaten
2 tbs, oil
1 1/2 tsp salt
3 tsp baking powder
1/2 tsp soda
8 cups flour
Directions:
Directions:
Soften yeast in 1/2 cup warm water. Combine buttermilk, sugar, eggs, oil, salt, baking powder, soda, softened yeast and 4 cups flour. Beat until smooth and well mixed. Add remaining flour to make soft dough. Allow to rise, covered until double. Punch down and place in fridge over night. Roll out just before frying in deep fat. 375 degrees. Cook on one side until golden brown, turn over and finish cooking. . Will stay good in the fridge for several days. This dough will be sticky so use a lot of flour when rolling out.
Number Of Servings:
Number Of Servings:
lots
Preparation Time:
Preparation Time:
several hours, but worth it.
Personal Notes:
Personal Notes:
This recipe is from my good friend, Ruby. It is my favorite scone recipe. We serve them with butter and honey and strawberry jam. Apricot jam is also a favorite.

 

 

 

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