Wednesday, February 23, 2011

Glenda's Johnson's Utah Scones

Due to popular demand I am sharing Aunt Glenda's recipe with all of you. These scones are to die for.

2 Tab. yeast dissolved in 1/4 cup warm water. Add a little sugar, letting it raise.

Beat 2 eggs
add 3 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 Tab. sugar
1 qt. buttermilk
2 Tab. oil
Mix together, adding dissolved yeast.

Pour into greased large bowl. Cover. Let it rise on counter, punching down occasionally. Put it in the refrig. over night. Next morning take out small amount and place on floured board. Dough will be sticky. Can add small amt. flour. Roll out and cut into irregular shapes. Place in frying pan with approx. 1 inch oil heated until it bubbles. Cook until brown on bottom, turn over. Doesn't take long. They will puff up and be scrumptuous, especially with the honey butter on top.

Honey Butter

1 jar marshmellow cream
1 cup or less honey
1 lb. or less real butter

The above recipe is the actual recipe for the honey butter, but Glenda added less honey and only 3/4 lb. butter. Left over honey butter can be refrigerated and then reheated by microwave and served over pancakes, waffles, or whatever. Use as you would syrup.

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