This is a very large batch-it will make about 75 scones, depending on size. Click on the yield link and you can easily see the recipe cut in half or smaller.
1 cup Warm water
2 tbsp Yeast, dry active
2 tbsp Sugar
Mix yeast, sugar, and warm water and let sit for 10-15 minutes until foamy.
3 cups Milk, scalded (warming in microwave works)
Add the sugar, salt, and butter to scalded milk.
⅓ cup Sugar
1 ½ tbsp Salt (I generally add as much salt as yeast in any bread product I make-I think it gives it a better flavor, so I actually add 2 Tbls)
½ cup Butter, melted (I often add a large spoonful of coconut oil as well-it helps with moisture and texture-I add these to the hot milk to melt)
2 Eggs, beaten
10 cups Flour (for better flavor, use high quality flour like Lehi Roller Mills or King Arthur, not off-brand, especially not Walmart flour-when it comes to breads, the flour really makes a difference)
Add milk and other Ingredients to yeast mixture. Then add half of the flour, and then add 1-2 cups at a time, mixing with a wooden spoon (or use dough hooks in a mixer) after each addition until doughy consistency.
Knead dough, add more flour if needed/too sticky. Let rise for about 30 minutes, or until double in size. Punch down and roll out to 1/2” thickness. Then cut into strips or squares (I use a pizza cutter) and fry in hot oil (325-350 degree oil).
Serve with honey butter (whip a cube of butter, add a couple shakes of salt, and about 1/3 cup honey and whip. Add more honey if needed-until it tastes good to you). You can also serve it with taco ingredients piled on top or break open and put inside (taco meat, refried beans, cheese, sour cream, salsa, etc.)
Ingredients
This is a very large batch-it will make about 75 scones, depending on size. Click on the yield link and you can easily see the recipe cut in half or smaller.
1 cup Warm water
2 tbsp Yeast, dry active
2 tbsp Sugar
Mix yeast, sugar, and warm water and let sit for 10-15 minutes until foamy.
3 cups Milk, scalded (warming in microwave works)
Add the sugar, salt, and butter to scalded milk.
⅓ cup Sugar
1 ½ tbsp Salt (I generally add as much salt as yeast in any bread product I make-I think it gives it a better flavor, so I actually add 2 Tbls)
½ cup Butter, melted (I often add a large spoonful of coconut oil as well-it helps with moisture and texture-I add these to the hot milk to melt)
2 Eggs, beaten
10 cups Flour (for better flavor, use high quality flour like Lehi Roller Mills or King Arthur, not off-brand, especially not Walmart flour-when it comes to breads, the flour really makes a difference)
Add milk and other Ingredients to yeast mixture. Then add half of the flour, and then add 1-2 cups at a time, mixing with a wooden spoon (or use dough hooks in a mixer) after each addition until doughy consistency.
Knead dough, add more flour if needed/too sticky. Let rise for about 30 minutes, or until double in size. Punch down and roll out to 1/2” thickness. Then cut into strips or squares (I use a pizza cutter) and fry in hot oil (325-350 degree oil).
Serve with honey butter (whip a cube of butter, add a couple shakes of salt, and about 1/3 cup honey and whip. Add more honey if needed-until it tastes good to you). You can also serve it with taco ingredients piled on top or break open and put inside (taco meat, refried beans, cheese, sour cream, salsa, etc.)
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