Scones
Jen Lightfoot
Our family loves these scones! We have them for Halloween dinner, at our cabin when we are sledding, and sometimes just for Sunday dinner! Some ideas for toppings are jam, honey, powdered sugar, Nutella, honey butter or peanut butter, or sometimes we top them with chili and cheese, or taco toppings! I often make a triple batch when cooking for a crowd, this recipe makes between 20-30 good size scones.
4 cups warm water
2 Tbsp. active dry yeast
1 Tbsp. salt
1/3 cup canola oil
2/3 cup sugar
10-12 cups flour
Additional canola oil to fry dough
Pour the water into the bowl of a heavy duty mixer. Add the yeast, salt, oil, sugar and 5 cups of the flour and mix to combine. Gradually mix in an additional 5 cups of flour, 1 cup at a time, until the dough is smooth. (Add extra flour if necessary, 1/4 cup at a time.) Use the dough hook and knead on low for about 12 minutes or until all the flour is incorporated. Cover with a dish towel and let the dough rise until doubled. Pinch off pieces of dough about the size of a dinner roll and stretch them and roll out to flatten into a disk about 4 inches in size. (I make about 4-6 at a time and set them on a plate.) In an electric frying pan over medium high heat, heat the oil. (I test it by dropping a small piece of dough in, and if it starts to cook it is warm enough.) Fry one side at a time until light brown. Flip with tongs and fry on the other side until light brown and the dough puffs up. Drain the fried pieces on triple paper towels, keep warm in the oven while you cook the rest. Serve warm.
Pour the water into the bowl of a heavy duty mixer. Add the yeast, salt, oil, sugar and 5 cups of the flour and mix to combine. Gradually mix in an additional 5 cups of flour, 1 cup at a time, until the dough is smooth. (Add extra flour if necessary, 1/4 cup at a time.) Use the dough hook and knead on low for about 12 minutes or until all the flour is incorporated. Cover with a dish towel and let the dough rise until doubled. Pinch off pieces of dough about the size of a dinner roll and stretch them and roll out to flatten into a disk about 4 inches in size. (I make about 4-6 at a time and set them on a plate.) In an electric frying pan over medium high heat, heat the oil. (I test it by dropping a small piece of dough in, and if it starts to cook it is warm enough.) Fry one side at a time until light brown. Flip with tongs and fry on the other side until light brown and the dough puffs up. Drain the fried pieces on triple paper towels, keep warm in the oven while you cook the rest. Serve warm.
Comments
Post a Comment