January 21, 2011

Seminary Scones

Make a batch of yeast dough. Use a dinner roll recipe. Do not wait for it to rise. Roll out ½ the dough on a floured surface to about 1/8 to ¼ inch thickness. Check that the dough is not sticking to the surface. Sprinkle more flour under if necessary. Cut into squares approximately 2 to 3 inches square.
Heat oil in a deep, heavy kettle (if you have one) or just a saucepan. Oil should be three or more inches deep. Heat at high until a little piece of dough floats up and browns, and then turn down to medium high. Turn down if it smokes. Drop in 4 to 6 squares. Turn as soon as edges start to look brown. Lift out with slotted spoon. Let drip over pan. Drain on paper towels. Toss with sugar. They should form little pockets. Which can be filled with applesauce or sliced and sugared strawberries. Or just serve with some honey butter. (See recipe below).
Repeat with other half of dough.

Honey Butter
1 lb. Real butter
1 pt. Marshmallow crème
1 pt. Honey

Soften butter; whip together with honey and marshmallow crème. Serve with Seminary Scones or any piping, hot bread.

Jan Emery

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