These are not to be confused with traditional scones which are more like baked, rich, panless muffins. These are deep-fried squares of bread dough, and are a particular favorite in Utah.
2 cups warm buttermilk
2 T. yeast, dissolved in ¼ cup water
3 t. baking powder
6 T. vegetable oil
2 eggs
1 t. salt
½ baking soda
2 T. sugar
6 cups flour
Knead together well. Keep dough soft. Let rise about 1 ½ hours. Roll out and cut into 2 by 3 inch pieces. Deep fry till golden brown. Serve with butter, honey, honey butter, jam, or cinnamon and sugar, and lots of milk.
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