Ingredients
1 tablespoon active dry yeast1/2 cup warm water (110° to 115°)1 cup warm buttermilk, (110° to 115°)1 large egg, room temperature3 tablespoons canola oil1-1/2 teaspoons sugar1/2 teaspoon salt1/4 teaspoon baking soda4 to 4-1/2 cups all-purpose flourOil for deep-fat fryingHONEY BUTTER:1/2 cup butter, softened1/4 cup honey1/4 cup confectioners’ sugar1/4 teaspoon vanilla extract
Preparation
In a large bowl, dissolve yeast in warm water. In another large bowl, combine the buttermilk, egg, oil, sugar, salt, baking soda, yeast mixture and 2 cups flour; beat on medium until smooth. Stir in enough remaining flour to form a stiff dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; roll dough into a 16x8-in. rectangle. Cut into 24 rectangles. Cover with a clean kitchen towel and let rest for 1 hour.
In a deep cast-iron or electric skillet, heat oil to 375°. Fry scones, a few at a time, until golden brown on both sides, about 2-3 minutes. Drain on paper towels.
For honey butter, in a large bowl, combine butter, honey, confectioners’ sugar and vanilla; beat until smooth. Spread on scones.
