Utah Buttermilk Scones
Makes 60 to 100 scones

1 quart buttermilk
2 packages (2 Tablespoons) dry yeast
1/4 cup lukewarm water
1/4 cup sugar
2 eggs, beaten
2 tablespoons salt
3 teaspoons baking powder
1/2 teaspoon baking soda
8 cups flour

cooking oil or shortening for frying

Heat buttermilk until warm. Soften yeast in lukewarm water. In a large bowl combine buttermilk, sugar, eggs, oil, salt, baking powder, baking soda, and 4 cups of flour. Add yeast. Beat until smooth. Add remaining flour to make soft dough. Allow to rise, covered, until double in bulk. Punch down and place in refrigerator overnight.

When ready to fry, heat oil or shortening to 375 Degrees. Roll dough out on a floured board. Cut into squares about 2 x 2 inches. Stretch out each piece a little and drop into hot fat.

Fry on one side until golden; turn and fry other side. Drain on paper towels. Serve hot with honey butter.

This recipes makes approximately 60 to 100 scones, depending on the size. The dough will keep in the refigerator for up to 7 days. Keep punching down and cover tightly.

Source: Virtual Cities
From: Larsen House Bed & Breakfast Inn, Mt. Pleasant, Utah