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2 Cups Buttermilk
¼ Cup Warm Water
1 TBSP Sugar
1 Egg
1 ½ TSP Baking Powder
1 TBSP Yeast
4 Cups Flour
1 TBSP Vegetable Oil
¾ Tsp Salt
Place all ingredients except Flour in a large bowl or mixer.
Add 2 cups flour & beat well.
Add enough additional flour to make a soft dough.
Let rise until doubled in bulk.
Roll out & fry scones.
May be kept in refrigerator for up to 6 weeks.
Makes 2 Dozen Scones.
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