BUTTERMILK SCONES Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 5 c flour
2 T instant yeast
2T sugar
3 tsp baking powder
1/2 tsp baking soda
4 c buttermilk (scalded)
or ( sour milk 3 3/4 c milk and 1/4 c lemon juice or vinegar)
2 T oil
2 eggs
3 additional cups flour
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Directions: |
Directions:Mix first five dry ingredients together in large bowl. Add hot milk ,oil and eggs to dry ingredients and mix well. Mix for 2 minutes. Add remaining flour until dough pulls away from the sides of the mixer. Dough should be tacky , not sticky. Mix or knead dough for 8 minutes. Dough may be raised, be chilled until needed, or rolled into scones immediately. If chilled cover tightly and refrigerate overnight. If chilling the dough punch it down after one hour in the refrigerator. Bring dough to room temperature before cutting into scones.
To cook scones. Preheat 2 -3 " of oil in an electric frying pan to 350 º. Roll dough on a floured surface about 1/4 " thick. Using a pizza cutter, cut scones into squares or strips. Cook scones in hot oil on each side until barely browned. Remove scones from the oil and place on a paper towel to remove excess oil. |
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Number Of
Servings: |
Number Of
Servings:16-20 |
Personal
Notes: |
Personal
Notes: This is the scone recipe Peterson's use for Navajo Tacos. It is easy to serve to a crowd. If not serving immediately, place cooked scones in a warm oven to keep warm.
This is a Brewster tradition for their canyon breakfast on Memorial Day.
These scones are also Moore's traditional 4th of July breakfast.
Hmmm what holiday is left for Tingeys?
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