October 12, 2016

Crystal's Scone Dough

This is the best scone dough ever!

1 cup warm water
4 Tbsp. yeast
Let sit for 5 minutes until bubbly.

4 cups milk ( scalded--bring to boil, but don't boil)
2 cubes butter or margarine
2 cups sugar
Dash of salt
6 eggs beaten
3-4 tsp. vanilla
Approximately 12 cups of flour

Mix until dough is sticky. Let rise until double. Stir down once. (At this point you can refrigerate for up to 3 days.) Flour counter and roll out. Cut into squares and deep fry.

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