Buttermilk Scones

By Julie

1 quart buttermilk
2 packages (2 tablespoons) dry yeast
¼ cup luke warm water
¼ cup sugar
2 eggs, beaten
2 tablespoons oil
1 ½ teaspoons salt
3 teaspoons baking powder
½ teaspoons baking soda
8 cups flour

*Cook scones in cooking oil or shortening for frying

Heat buttermilk until warm. Soften yeast in the luke warm water. In a large bowl combine buttermilk, sugar, eggs, oil, salt, baking powder, baking soda, and 4 of the cups of flour. Add yeast. Beat until smooth. Add remaining 4 cups flour to make a soft dough. Allow to rise, covered, until doubled. Punch down. Heat oil or shortening to 375 or higher. Dough will be sticky. Roll dough out on a floured surface about ¼ to ½ inch thick, cut into squares. Stretch out each piece a little and drop into hot oil. Fry on each side until golden. Drain on paper towels and serve with Honey Butter (recipe for honey butter below).

Makes approximately 60-100 scones. The dough can be refrigerated for up to 4 days, although you have to keep it covered and keep punching it down.