Ingredients

2 cups milk, scalded
1/2 square butter
3 eggs
2 tablespoons sugar
2 teaspoons salt
2 packages dry yeast
1/4 cup warm water
6 1/2 cups all-purpose white flour

In small bowl, combine yeast with warm water and sugar; set aside. In a large bowl, combine butter and scalded milk; let cool. Beat eggs well and add to cooled milk. Add softened yeast mixture. Stir in salt and 2 cups flour. Mix well.
By hand, mix in 4 1/2 cups flour. Mix well. Cover bowl. Place in a warm spot and let rise for 1 hour. Roll out portion of dough to about 3/8-inch thick and cut into two-inch squares. Pat each dough square down once and let rest 20 minutes. Drop small piece of dough into hot vegetable oil to test for temperature.
When oil is correct temperature, add scones, a few at a time, and fry to golden. Use a slotted or wire spoon to remove cooked scones from the hot oil. Serve hot scones with butter, honey, powdered sugar, strawberry jam or various syrups. Makes 4 dozen.
Each scone contains 84 calories, 2g fat, 14g carb, 233mg sodium, 3mg cholesterol, 21% calories from fat.

Directions

NOTE: An electric fry pan half full of vegetable oil is a convenient way to fry scones. For snacking, fry leftover dough and drop pieces into a paper bag containing sugar. Shake and serve.