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.