Scones with Honey Butter

Thursday, October 11, 2012

I love fried foods. Let's face it fried foods are just tasty. They remind me of state fairs, fall days and high school.  A good friend and I would go to this little place across the street from the high school and order deep fried mushroom with ranch dipping sauce. The best part of eating the mushrooms was the burst of hot juices (most of which is probably the oil) bursting into your mouth upon taking a bite. It's sounds a little gross now, but it's a favorite memory of mine. Back them I didn't have to worry about my metabolism. Now, I eat fried foods less often, but I still enjoy them so much!

Today I have a great recipe from my brother-in-law. His wife called them Tom's Heritage Scones. They are good. I like to make them and eat them with honey butter, raspberry butter, jams, cinnamon and sugar, plain, drizzled with chocolate sauce and whipped cream or make them into Navajo tacos. I hope you enjoy them! 

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Tom's Heritage Scones

1 TBSP yeast
1/3 C warm water
1 TBSP sugar
1 2/3 C warm milk
1 egg beaten
3 TBSP vegetable oil
1 1/2 tsp salt
11/2 tsp baking powder
1/4 tsp baking soda
4 C Flour

Add yeast to warm water to soften. Add mixture to egg and warm milk. Add oil, salt, sugar, baking powder and baking soda. Beat well. Knead in flour. Let rise 1 hour. Push down and shape into the size of scone you prefer. Deep fry to golden brown. You can refrigerate remaining dough. Will keep 2 weeks. 

Honey Butter

1 C butter softened
1 tsp vanilla - powder
1/4 -1/2 C honey depending on how much you like.

Beat all ingredients together. 

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