INGREDIENTS
1 c. warm water
1 c. warm milk
1 Tbs. yeast
4 Tbs. sugar
1/4 c. butter, melted
2 tsp. salt
5-6 c. flour
vegetable oil for frying
DIRECTIONS
Mix water, milk, yeast, and sugar. Add butter and salt. Add flour 1 cup at a time. Mix well. You may not need all the flour. The dough shouldn’t be super sticky, but also not too stiff.
Cover the dough with plastic wrap (sprayed with cooking spray), and let rise until doubled in size.
Once the dough is ready, heat oil in a large pan over medium high heat. Pour the dough onto a floured surface. Divide the dough into 12 even pieces. Roll each piece into circles about 1/4 inch thick.
Test a small piece of dough in the oil to make sure the temperature is right (should be 350-370 degrees). The dough should float right away and take about a minute to a minute and a half to cook.
Carefully place each scone in the oil, 1-2 at a time (more, if they fit in the pan). Keep a close eye on them and flip them when they are golden brown, around a minute or two on each side. Remove from oil and place on a cooling rack with paper towels underneath, or directly on paper towels.
Serve with butter then drizzle with honey, cinnamon and sugar, or powdered sugar. You can also use the scones with navajo tacos.
