Scones

INGREDIENTS

SCONES

• 4 1/2 teaspoons dry yeast (2 packages)
• 1/2 cup warm water + 1 cup boiling water
• 1/2 cup + 1 tablespoon granulated sugar
• 1/2 cup butter, cut into small pieces
• 2 teaspoons salt
• 3 eggs, lightly beaten
• 4 1/2 cups flour
• oil, for frying

CINNAMON HONEY BUTTER

• 1/2 cup butter, softened
• 1/4 cup honey
• 1 teaspoon cinnamon

INSTRUCTIONS

FOR THE SCONES:

1. In a small bowl, combine the yeast, 1/2 cup warm water and 1 tablespoon sugar. Set aside and let sit until it foams.
2. Put the remaining 1/2 cup sugar and the butter in the bowl of a stand mixer. Pour the boiling water over the top. Add the salt, then the eggs and mix on medium-low speed until combined. Add in the yeast mixture and 2 cups of the flour and mix. Continue to add flour, 1/2 cup at a time, until all of the flour is incorporated. (You may need to add a bit more flour, depending on external circumstances. The dough should still be sticky to the touch, but should be starting to pull away from the sides of the mixer slightly. I usually like to add less flour rather than more – if the dough is too sticky to work with, you can always go heavier on the flour when you are rolling out the dough.)
3. Cover the bowl with plastic wrap sprayed with nonstick cooking spray and let the dough rise for about an hour, then refrigerate until cold. (I usually just leave the dough in my mixer bowl, but if you need it for another use, place it in a greased bowl and cover with plastic wrap.)
4. When ready to fry, place 2-3 inches of oil in a heavy bottomed pot over medium heat. You want the oil to be about 350ºF. Dust your work surface with flour. Divide the dough into half, and working with one half at a time, roll the dough until it’s about 1/4-inch thick. Cut the dough into 3-inch squares. Puncture the center through the dough with your fingernail (or a knife) and place the square in the hot oil. Don’t overcrowd the pan – you’ll probably be able to fry 2-4 at a time, depending on the size of your pot. Fry until the first side is golden brown and puffy, then flip over and cook until the second side is brown. Remove the scones from the oil with a slotted spoon onto a plate lined with paper towels.
5. Serve with the honey butter, honey, jam, or sprinkle with powdered sugar.

FOR THE CINNAMON HONEY BUTTER:

1. Combine the butter, honey and cinnamon and beat until combined.

NOTES

*total time does not include rising time or refrigeration time.
*the dough can be refrigerated for 1-2 days before frying. You can also freeze the dough for later use.