Sunday, October 30, 2011

Scones...

Last night's Halloween Party was a HIT!  And...why do we wait so long between making these puppies??

Scones...German Scones...the Hatch Batch version

2 T. yeast
1/2 c warm warm water  ... dissolve  and add 1 t. sugar

In large bowl, pour 1 c. boiling water over 1/2 c. butter crisco, 1/2 c. sugar. Stir to melt.  Add 2 t. salt, 3 beaten eggs, 2 c. flour.

Beat till smooth. Stir in 2 1/2 c. flour.

Let rise 1 hour.  Stir down. Refrigerate at least 1 hour.

Roll out 1/4 of dough into 8x12. Cut into 2 inch squares. Fry a few at a time in deep oil--350 degrees 1 min/side. Drain.

Serve warm with jam, honey, xxx sugar, butter, peanut butter. Store unused dough in fridge.

Contributor's notes:  Remember this makes A LOT of scones.  A double batch fed..what...30 party-goers last night? With enough for probably 10 more revelers!  The impromptu party grew pretty quickly. haha. And who can pass up hot fresh scones?? My personal favorite concoction: peanut butter, xxx sugar and honey.  Also, I just scoop up a hunk of dough, roll it out thin. Then, cut into strips...then cut into squares/rectangles.

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