Copycat Sconecutter
Scones
~Ingredients~
2 tablespoons active dry yeast
1/2 cup lukewarm water
1/4 cup sugar
1 tablespoon salt
2 cups warm milk
1/4 cup butter flavored shortening,
7 cups all purpose flour
Dissolve yeast and sugar in 1/2 cup lukewarm water. Stir in salt and shortening. Add warm milk. then mix in the flour until smooth.
Place dough on lightly floured surface. Knead until smooth and elastic, five to six minutes. Place dough in lightly greased bowl. Cover and let rise in warm place until doubled in size, about 45 minutes to 1 hour. Punch down dough. Place on lightly floured surface and roll out to 1/2 inch thickness. Allow to rest five minutes. Cut with pizza cutter into desired shapes.
Fry dough in deep, hot vegetable oil about 350 degrees, one minute on each side. Serve hot with honey butter or jam. Can also use for Navajo Tacos with desired toppings.
2 tablespoons active dry yeast
1/2 cup lukewarm water
1/4 cup sugar
1 tablespoon salt
2 cups warm milk
1/4 cup butter flavored shortening,
7 cups all purpose flour
Dissolve yeast and sugar in 1/2 cup lukewarm water. Stir in salt and shortening. Add warm milk. then mix in the flour until smooth.
Place dough on lightly floured surface. Knead until smooth and elastic, five to six minutes. Place dough in lightly greased bowl. Cover and let rise in warm place until doubled in size, about 45 minutes to 1 hour. Punch down dough. Place on lightly floured surface and roll out to 1/2 inch thickness. Allow to rest five minutes. Cut with pizza cutter into desired shapes.
Fry dough in deep, hot vegetable oil about 350 degrees, one minute on each side. Serve hot with honey butter or jam. Can also use for Navajo Tacos with desired toppings.
3 comments:
This recipe is really good. I would like to make a suggestion. My first batch turned out dense and doughy. The second batch I let rise until double a second time after I cut them and they turned out great. I always visit The Sconecutter when i visit Utah. Thanks for this!
Wow!! I made this last night and it was loved by all. I also let them proof for 20 minutes, what I hadn't counted on was how long it would take to cook them, so the last 4 ot 5 were over proofed, they still tasted great, but didn't look as good as the first few. Thanks, these are awesome.
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