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Deep Fried Scones
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Serves/Makes:2 to 3 dozen

  • 2 packages dry yeast (roughly 2 tbsp)
  • 1/2 cup (125 ml) water
  • 1 tbsp (15 ml) sugar
  • 1/2 cup (125 ml) sugar
  • 1 cup (225 ml) boiling water
  • 1/2 cup (125 ml) margarine or butter
  • 2 tsp (10 ml) salt
  • 3 eggs, beaten
  • 4-1/2 cups (1050 ml) flour
  • Dissolve yeast in warm water.
  • Add the 1 tbsp (15 ml) sugar, and set aside.
  • Pour boiling water over the remaining 1/2 cup (125 ml) sugar, the margarine, and salt.
  • Add eggs, and stir well.
  • Then add in the yeast mixture, and 2 cups (475 ml) of the flour.
  • Beat with mixer until smooth.
  • Add the rest of the flour (2 1/2 cups).
  • Let rise for one hour, then refrigerate until cold.
  • (Note: this can be refrigerated overnight)
  • Roll out very thin (about 1/4-inch) on floured surface, and cut into 3-inch squares.
  • Fry in hot oil until golden brown and puffy.
  • Serve with butter and honey, or coated with granulated sugar.
Found at recipeazaar.com

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