Ingredients

	3 T. Active Dry Yeast
	1/2 c. Water Warm
	2 c. Milk Cold
	1/2 c. Shortening Melted
	1/2 c. Sugar
	1 rounded t. Salt
	8 Eggs Beaten
	6-1/2 c. Unsifted Flour

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Scones

Name: Scones
Ingredients: Active Dry Yeast: 3 T.; Water: 1/2 c.; Milk: 2 c.; Shortening: 1/2 c.; Sugar: 1/2 c.; Salt: 1 rounded t.; Eggs: 8; Unsifted Flour: 6-1/2 c.

Originally submitted by (Doyle Walker, Walkers Cafe) Beverly Dye

Medium

Ingredients

3 T. Active Dry Yeast
1/2 c. Water
Warm
2 c. Milk
Cold
1/2 c. Shortening
Melted
1/2 c. Sugar
1 rounded t. Salt
8 Eggs
Beaten
6-1/2 c. Unsifted Flour

Directions

Dissolve yeast in ½ c. warm water. Combine milk, shortening, sugar, salt, eggs, and half of the flour. Add the yeast and continue adding the remaining flour. The dough will be sticky. Do not knead. Refrigerate for a least 30 minutes. (The dough can be kept in the refrigerator for up to one week.) When ready to make scones, roll dough out on a floured board to inch thickness. Cut in 2 to 2 ½ inch squares and deep fat fry at about 350 degrees for about 2 minutes, or until golden brown.

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