3 teaspoons active dry yeast (about 1 envelop)*
1/4 cup lukewarm water
1 quart buttermilk
1/2 cup sugar
2 eggs, beaten
3 tablespoons melted butter
1 1/2 teaspoons salt
1 tablespoon baking powder
1/2 teaspoon baking soda
8-9 cups flour
oil for frying
honey butter or jam

Sprinkle yeast over warm water and allow to soften.*

Warm buttermilk (do not overheat – buttermilk will separate), add sugar, beaten eggs, melted butter, salt, baking powder and baking soda. Stir in softened yeast. Beat in 4 cups flour. Continue to beat until smooth and well mixed. Stir in enough more flour to make soft dough. Knead until smooth and elastic (about 5 minutes with electric mixer, or 10-15 minutes by hand on a floured surface).

Cover, place in warm place and allow to rise until double in bulk. Punch down, or knead out excess air. Cover and refrigerate over night. Will keep for 3 days in refrigerator – punch down or knead out excess air daily.

Heat 1-2 inches of oil in a deep pan to 375 F (note – oil is hot enough if dough immediately bounces back to surface when placed in hot oil). Roll dough out on lightly floured surface to 1/8-1/4 inch thick; cut into 4-inch squares (may hand pat dough into approximately the same size). Fry in hot oil until scones puff up and are lightly browned, turn and brown opposite side. Drain on paper towels. Serve warm with honey butter.

Makes between 36 and 60.

* NOTE: If using bread machine yeast, reduce amount to 2 teaspoons and add directly to buttermilk. Honey Butter 1 cup butter, softened 1 cup honey Whip butter while gradually adding honey. Continue to whip until light and airy.

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