Scones!

My family loves scones!  My older brother makes them better than anyone else in the family.  He is a scone master!

Because this is another recipe that requires oil, I warn you to always be careful and follow safety instructions when cooking with oil in your deep fat fryer.

When making a yeast bread, which this is, the yeast needs warm water to activate.  When I think "water" I remember Eva Cassidy's rendition of "Wade in the Water!"

SCONES

6 cups flour
3 tablespoons sugar
1 tablespoon salt
1 tablespoon quick rise yeast
2 cups water, warm
1/3 cup oil

Prepare a clean countertop by washing with hot water and soap.  Dry.

In a standing mixer bowl hand stir together 3 cups of flour, sugar, salt, and yeast.

Add warm water.  Let sit for 10 minutes.

Add oil.  Attach bowl to mixing stand and beat on high for three minutes or until dough is stretchy.

Gradually add the remaining 3 cups of flour and mix with dough hook or by hand incorporate the remaining flour by kneading the dough on the prepared clean counter.  Dough should still be moist.

Place dough smooth side up in the mixing bowl.  Cover with waxed paper.  Let rise in a warm place.

Divide dough in half on prepared clean counter.  Roll each dough half into a 1/2-inch thick rectangle.  Cut into 2 x 2 inch squares.  Let cut dough sit for 10 minutes.

Heat canola oil in deep fat fryer, following directions for proper use.  Lightly set scone squares in preheated oil.  Turn over after about 30 seconds.  Removed and drain on paper towels.  (If the oil is too hot, the scones will be dark on the outside and raw on the inside.  The temperature of the oil is variable so find a setting that fries the scones golden brown and cooks them thoroughly!)

Serve with jam and honey butter.

To make honey butter, combine equal parts softened butter and honey.  Add more of either to suit your own taste.