2 tsp dry yeast
1/4 cup warm water
2 Tbsp sugar
1/4 cup butter
2 cups milk, scalded
2 tsp salt
6 1/2 cups flour, divided
vegetable oil for frying
In a small bowl, combine yeast with warm water and sugar, set aside. In a large bowl, combine butter and scalded milk; let cool. Beat eggs well and add to cooled milk. Add softened yeast mixture. Stir in salt and 2 cups flour. Mix well.
Stir in 4 1/2 cups flour by hand. Mix well. Cover bowl. Place in warm spot and let rise 1 hour. Roll out portion of dough to about 3/8-inch thick (or go Doug and Emmy's style and roll out a 12X12 and fry that!) and cut into 2" squares (or 3 or 4). Pat each square down once and let rest 20 minutes. Drop small piece of dough into hot vegetable oil to test for temperature.
When oil is correct temp add scones, a few at a time, and fry to golden. Use a slotted spoon to remove cooked scones from the hot oil. Serve hot with butter, honey, powdered sugar, strawberry jam or syrup. Makes 4 dozen (or a dozen fatty ones, yum!).
*These are the Sprucedale/Utah scones, not the scottish traditional ones (which I love as well!).