Grandma likes to make these for the family for Pioneer Day (the day when the Mormon Pioneers came into the Salt Lake valley...it's a big deal in SLC which is where she lives...it also happens to be today, July 24). She always insists on doing them in a dutch oven in the back yard, but you can fry them in a regular pan on the stove or in an electric frypan on the counter just as easily.
Yes, they are deep fried. Geeze, how could they be scones otherwise?!
1 qt. buttermilk warmed (you can also use regular milk with a couple Tbs of lemon juice to give the tartness
2 T. yeast
2 T. sugar
2 eggs beaten
2 T. oil
1-1/2 t. salt
3 t. baking powder
1/2 t. soda
8 C. flour
In a large bowl, soften the yeast in 3/4 cup of the warmed buttermilk. Add next six ingredients and stir. Add flour stirring to make a soft dough. (Dough will be sticky.) Allow to rise until double. Punch down, place lid on bowl, and refrigerate overnight.
Put a small bit of test dough into the oil as it begins heating--that will keep things from exploding on you (so says Grandma at least!) and also you can look at it to see if your oil is the right temperature for cooking. Gently lower little blobs of dough into the hot oil. As they get golden, turn them over with a long-handled something. When they are golden on both sides, take them out.
Serve with honey, butter, honey-butter, or jam...
French Bread
I never liked french bread until I was introduced to this recipe (thank you Gina!). Even the fresh french bread at the store seemed dry and the crusts were so hard...this is a nice soft french bread. If you prefer that crustier bread, this will harden a bit overnight, or if you cook it for a few extra minutes.
I prefer to mix this bread by hand with a big wooden spoon--an electric mixer can lead to overmixing, and that will ruin the light texture of french bread.
*Note, you can do part wheat flour in this recipe if you like--I've had it work fine up to about half wheat--but hey, this is french bread...I like it white! ☺
Makes 2 large loaves
Preparation/cooking time = about 2 hours (it's easy, but there's a lot of rising time, and this really can't be rushed)
In a smallish bowl or measuring cup mix
5 tsp yeast (or 2 packets)
1/2 cup hot water
Set aside
In a large bowl mix
2 cup hot water
1/2 cup oil (I use olive oil)
3 Tbs sugar (I usually put part of it in with the yeast to help it get off to a good start)
1 Tbs salt
Add to water mixture
3 cups flour
Blend well
Add yeast mixture (which should now be nice and bubbly)
Blend well
Add
3 more cups flour
After mixing, dough will be pretty sticky. Cover bowl with a clean towel and set in a warm place for 10 minutes. At the end of 10 minutes, stir it down. Repeat the rising/stirring down for a total of 5 times. (If your kitchen is on the cooler side, try doing 15 minute risings, or if you have an oven-safe bowl you can set it in a slightly warm oven for the risings.) It's these multiple risings that make the big bubbles in the bread. ☺
Preheat the oven to 400*
Place the dough onto a floured counter and knead just a little (about 10 times) then divide into two parts and roll into long skinny loaves. If you have a french bread pan you can use that, otherwise sprinkle cornmeal on a cookie sheet and place the loaves side by side (leave a little space--they will rise as they cook). Do not rise them again before cooking, just put them into the oven. Bake at 400* for about 30 minutes.
Yummy variations
I prefer to mix this bread by hand with a big wooden spoon--an electric mixer can lead to overmixing, and that will ruin the light texture of french bread.
*Note, you can do part wheat flour in this recipe if you like--I've had it work fine up to about half wheat--but hey, this is french bread...I like it white! ☺
Makes 2 large loaves
Preparation/cooking time = about 2 hours (it's easy, but there's a lot of rising time, and this really can't be rushed)
In a smallish bowl or measuring cup mix
5 tsp yeast (or 2 packets)
1/2 cup hot water
Set aside
In a large bowl mix
2 cup hot water
1/2 cup oil (I use olive oil)
3 Tbs sugar (I usually put part of it in with the yeast to help it get off to a good start)
1 Tbs salt
Add to water mixture
3 cups flour
Blend well
Add yeast mixture (which should now be nice and bubbly)
Blend well
Add
3 more cups flour
After mixing, dough will be pretty sticky. Cover bowl with a clean towel and set in a warm place for 10 minutes. At the end of 10 minutes, stir it down. Repeat the rising/stirring down for a total of 5 times. (If your kitchen is on the cooler side, try doing 15 minute risings, or if you have an oven-safe bowl you can set it in a slightly warm oven for the risings.) It's these multiple risings that make the big bubbles in the bread. ☺
Preheat the oven to 400*
Place the dough onto a floured counter and knead just a little (about 10 times) then divide into two parts and roll into long skinny loaves. If you have a french bread pan you can use that, otherwise sprinkle cornmeal on a cookie sheet and place the loaves side by side (leave a little space--they will rise as they cook). Do not rise them again before cooking, just put them into the oven. Bake at 400* for about 30 minutes.
Yummy variations
- Sprinkle grated cheese into the bread dough while kneading for a cheesy bread.
- Make ahead of time, then slice loaves in half lengthwise and spread butter and garlic inside and warm in the oven until flavors melt together.
- Make ahead of time, slice loaves lengthwise, then put cheese in the middle and melt in oven.
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