Monday, July 28, 2008


Korry's family use to have fried scones every Sunday. We don't have them quite so often, but when we do, this is my favorite recipe.

***This recipe is easiest to prepare if you use a stand mixer that can knead for you :0) However, we do it by hand when we are camping and it works just fine. This makes A LOT, so if your mixer is small, you may want to half the recipe.

1. In the bowl of a stand mixer combine:

2 c. warm water
2 T. active dry yeast
½ c. sugar

2. Let that mixture stand 10 minutes until yeast begins to grow. Then add:

½ c. instant dry milk
2 eggs
3 cups flour

3. Beat until smooth, then let the mixture rest for 20 minutes. Next add:

½ c. vegetable or canola oil
4 tsp. salt
Enough flour to make a soft dough

(I usually add one cup of flour at a time, mixing well between until dough pulls away from the sides of the bowl and I can touch or press the dough without it sticking to my finger).

4. Knead dough in stand mixer for 5 more minutes.

Place dough in a greased bowl, cover with a dishcloth and let rise for 1 hour.

FOR SCONES: Shape dough into scones and place on plastic wrap or waxed paper that has been sprayed with nonstick spray. Let rise 20-30 minutes. Fry in hot oil

FOR DINNER ROLLS: Roll into desired shapes, place on greased pan. Let rise for about 45 minutes. Bake at 350 degrees for 20-25 minutes or until tops are golden brown.

HONEY BUTTTER: Beat together 2 squares real butter (softened), 1/8 cup honey and ¼ tsp. vanilla. Can also add ¼ tsp. cinnamon if desired. Serve on warm scones

1 comment:

Jeremy and Ashley Bogard said...

I have so many memories of Jolyn making these all the time. You have really put a lot of recipes up, I love it!