Utah Scones w/ Honey Butter

I know I said I wasn't doing recipe posts anymore, but then I realized if a recipe doesn't go up on the blog, I don't know where to find it a second time. Not that I should justify every time I write something on here anymore, but I just want to make it clear that I'm not blogging for fame over here. We just really like these scones ok? Don't sue me? Please?


Ingredients:
1 cup hot water
1 tablespoon active dry yeast
⅓ cup oil
1 teaspoon salt
¼ cup sugar
4 cups flour
1 egg, beaten
2 quarts oil, for frying
for serving: honey butter, syrup, honey, powdered sugar


Honey Butter:
1/2 cup butter
1/2 cup powdered sugar
1/2 cup honey
1 tsp cinnamon

Directions:
Mix 3 tablespoons of warm water with yeast adding a pinch of sugar. Set aside for 10 minutes (mixture will rise and foam).While yeast is rising, combine hot water, oil, salt, and sugar in a large bowl. Add egg to the yeast mixture and mix well. Add the egg/yeast mixture to the oil/sugar mixture. Stir well.

Gradually add flour stirring well after each addition. Knead the dough as it stiffens until you get a doughy, elastic consistency ( about 5 minutes)

Place dough in a well-greased bowl, turning once to grease the top. Let dough rise for about 30 minutes or until double in size.

Frying Directions
Line cooling racks or plates with paper towels. Fill a large sauce pan with 2 inches of oil and heat to 350-375 degrees Fahrenheit over medium-high heat.

Meanwhile, punch down dough and divide into 12 balls. Roll out a piece of dough on a lightly floured surface into ¼-inch thick circles or squares. Use your fingers to stretch out the balls of dough.

Carefully place two or three balls of dough in the oil and fry until golden brown on each side (about 1-2 mins). Transfer to paper towels to drain. Repeat until the dough is all fried.
Serve hot with honey butter, butter, syrup, or powdered sugar. Our favorite is honey and powdered sugar!

Honey Butter Directions:
Whip all ingredients with an electric mixture until combined and store in an airtight container in the fridge for up to one week. 

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