HUB CAFE OVERNIGHT SCONES

1 quart buttermilk
2 tablespoons oil
6 to 8 cups of flour
2 eggs, well beaten
1/2 teaspoon soda
2 Tablespoons sugar
3 teaspoons baking powder
2 pkgs (2 tablespoons) dry yeast
1 1/2 teaspoons salt

Warm buttermilk slowly and stir. Dissolve yeast in 3/4 cup buttermilk.

Mix dry ingredients together; set aside.

Add eggs and oil to milk and mix. Slowly incorporate dry ingredients until dough is the right consistency. Let rise until double in size.

Punch down and cover. Put in refrigerator over night.

Roll out on floured surface to 1/4 inch thick. Cut to desired size.

Fry in heated oil.

HONEY BUTTER

1cup butter
1/2 teaspoon vanilla
1 cup honey

Whip softened butter until light and fluffy. Add vanilla and honey gradually. Beat until smooth.

RASPBERRY BUTTER

1 cup butter
1/2 teaspoon vanilla
1/2 cup raspberry preserves
1 tbsp. honey

Whip softened butter until light and fluffy. Add raspberry preserves, honey and vanilla gradually. Beat until smooth.

PUMPKIN SPICE BUTTER

1/4 cup butter
1/4 cup canned pumpkin
1 teaspoon brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice
1/8 teaspoon salt

Combine butter, pumpkin, sugar, cinnamon, pumpkin pie spice and salt. Mix well.

From: The Hub Cafe, Salt Lake City
Source: KSTU, My Fox Utah