Vera Clark's Scones

Vera Clark's Scones

1 Qt.  Scalded and cooled to warm, milk. (Ladies, we are past the day of pasteurizing our milk, just warm it!)
or Use powdered milk, and warm water to make 1 quart
1 cup   Warm water
2 T   Sugar
3 T  Yeast
1 large Tb.  salt
1/2 cup    Sugar
1 cup   oil
1  beaten egg
10-12  cups sifted white flour

 In a separate bowl dissolve yeast and 2 T. sugar in warm water. Let it stand until bubbly. Add to warm milk, salt, 1/2 cup sugar,  oil and beaten egg. Blend with a wire whip.Add the bubbly yeast and 10 cups of flour. Add more flour as needed,(up to 2 cups)- but keep dough soft. The amount of flour needed will depend on the flour, some will absorb more liquid than others- just keep the dough as soft as possible, and still have  it manageable.

 Prepare as for bread. After mixing with a spoon, work with hands until it forms a ball. Pour out onto a floured surface, and knead until smooth and satiny. Grease a bowl, and place dough in it, flip over, to oil dough all over. Cover with a clean cloth, and let set in a warm place until doubled in size. Punch down, and let rise again, until doubled.

 Pour out onto floured board, cut into sections, 5 or 6, and roll out to a 1/2" thickness. Cut into squares, 2 to 2 1/2 inches square, let these rise slightly. If you are working in a worm room, they
will be risen enough by the time you have the oil heated for frying.

 Use an electric fry pan, have oil about 2 inches deep, heat to 375 degrees. When oil is that hot, it will start to smoke a bit. Drop scones in carefully, and when browned on one side, flip over with a slotted spoon, and fry on the other side.

 Have ready several pads of newspaper, covered with paper towels. Scoop the fried scones onto the paper towels to absorb extra oils. Replace paper towels when necessary.