Buttermilk Scones

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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