Friday, July 26, 2013

"Utah" Scones

These are the kind of "scones" I grew up knowing.  They are so good and make fantastic Navajo tacos. Then we finish with one for dessert with honey butter.  Mmmm....

Recipe from: Make it Do
1 cup warm water
1 cup warm milk
1 Tbsp. dry active yeast
3 Tbsp. granulated sugar
1/4 cup melted butter, cooled
1 Tbsp. salt
5 – 6 cups bread flour
Vegetable oil for deep frying

Combine warm water and warm milk.  Stir in the sugar.  Add dry active yeast and stir lightly.  Allow yeast to activate, about 10 minutes.  In a stand mixer, fitted with a bread hook, add milk mixture and melted cooled butter.  Add the salt.  Start the mixer and add the flour one cup at a time until the dough pulls away from the sides of the bowl.  Dough should be slightly sticky but workable.  Cover the dough in the bowl with a towel.  Set in a warm place and allow raise until double, about an hour.

Roll the dough out into a large rectangle about 1/2 inch thick.  Using a pizza cutter, cut into squares or triangles. 

Heat oil to 375 degrees and cook scones until golden brown.  Serve immediately.

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