These are very different from most scones – they are made with yeast so they are softer and less like biscuits than other scones I have eaten. They are a very good way to use up sour milk since they use a quart at a time.
I got this recipe from a recipe exchange, but unfortunately I did not make a note of who submitted the recipe. If you know where this recipe came from, please let me know.
2 Tbsp yeast
1/4 cup lukewarm water
1 qt. buttermilk (or sour milk), warmed
2 Tbsp sugar
1 Tbsp oil
1 1/2 tsp salt
1 Tbsp baking powder
1/2 tsp baking soda
8 cups flour
- Soften yeast in water.
- In a large bowl combine buttermilk, sugar, oil, salt, baking powder, soda, and softened yeast.
- Add 4 cups flour and beat until smooth.
- Add enough of remaining flour to make a soft dough.
- Cover and let rise until doubled.
- Punch down, cover and refrigerate at least 30 minutes or overnight.
- Roll out circles appx 6″ diameter and 1/2″ thick. Mark each circle into 6-8 triangles with a fork.
- Bake at 350℉ for about 30 minutes or until golden brown.
- I have always baked them, but the original recipe says to cut the dough into rectangles and fry at 375℉ until golden brown – these are called Utah Scones or Mormon Scones.