Scones

Scones
by: Lynette Olson (Seth's mom)

1/4 cup sugar
1/4 lb. butter, melted
1 yeast cake
4 eggs
4 cups flour, sifted
1 tsp. salt
1 cup milk
oil or shortening for deep frying

--Dissolve yeast cake in 2 Tbsp. warm water, add 1 tsp. sugar. Add milk which has been heated to lukewarm, beaten eggs and remainder of sugar. Add melted butter. Sift in flour and salt. Place dough in refrigerator for chilling. (Can chill up to 24 hours.) Remove from refrigerator, divide into four sections. Replace three sections back in refrigerator. Using as little flour as possible, roll section into a 12-inch circle and using cookie cutter, cut out scones. Heat Crisco or liquid shortening in electric frying pan as for frying. Drop scones into hot fat, cook on one side (watching carefully) until golden, flip over and repeat on other side. Serve immediately with butter, jam or honey.

(Seth's mom simplifies scones by not using a recipe at all. She simply buys frozen bread dough, thaws it out, cuts it up, then fries it.)