Becky Low dishes up plate-sized, golden, puffy goodness most Utahns call a scone!
Utah Buttermilk Scones
1 tablespoon active dry yeast
⅓ cup lukewarm water
4 cups buttermilk
½ cup sugar
3 tablespoons butter, melted
1 ½ teaspoons salt
1 tablespoon baking powder
½ teaspoon baking soda
8-9 cups flour
Oil for frying
Butter, honey, jam, powdered sugar
Sprinkle yeast over warm water and allow to soften.
Beat together buttermilk, sugar, eggs, melted butter, salt, baking powder and soda. Stir in softened yeast. Beat in 4 cups flour until smooth; continue to stir in enough more flour to make a soft dough. Knead dough until smooth and elastic (about 5 minutes with electric mixer dough hook or 10-15 minutes by hand on a floured surface). Place dough in a clean greased bowl, cover with a clean dish towel and place in a warm place to raise until double in bulk. Knead out excess air and deep fry (see next step) or cover with plastic wrap and refrigerate for up to 3 days (knead out excess air daily).
To fry, heat 1-2 inches oil in a Dutch oven to 355 degrees. Hand pat or roll pieces of dough out to ⅛-¼ inch thickness. Fry scones in hot oil until golden, turn and cook opposite side. Drain on paper towels. Serve scones warm with butter, honey, jam or powdered sugar.
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