Scone Recipe

For Those Who Want to Gain 5 lbs!

2 med. brown potatoes (peeled, cut, mashed)
1 C. Scalded Milk
1 C. Sugar
2 square Margarine
2 tsp. Salt
1 C. Warm Water
1 Tbs. Sugar
3 Tbs. Yeast
6 Eggs
8-10 C. Flour (Sifted)

1. In a mixing bowl combine mashed potatoes, Scaled Milk, and Salt. Let cool slightly.
2. In a small bowl place yeast and 1 Tbs. Sugar in warm water and let proof.
3. Add Margarine to the cooled potato mixture (so that the butter doesn't melt).
4. Add eggs to the cooled mixture (so that you don't get scrambled eggs) one at a time.
5. Add yeast water, and mix well.
6. Add 6 C. of Flour one at a time and mix until creamy and smooth.

If using a kitchen aid mixer or one like it switch to the dough hook now. If using a hand mixer switch to a wooden spoon now.

7. Add remaining flour to form a soft STICKY dough. Knead an additional 7 minutes.

The secret to this dough is that it needs to be sticky. You should be scraping the dough out of the mixing bowl to put it in the "rising bowl", that is how sticky it should be. If you pinch some dough between your fingers and then pull your fingers apart the dough should stretch about 1 inch or more, if it doesn't, add more flour. Just remember that it is easier to add flour later, so don't add too much in the very beginning!

8. Place the dough in a large greased bowl and flip once.
9. Cover with a warm wet towel and let rise 20 minutes.
10. Punch down and divide dough in half.

If the dough is too sticky to handle, you can knead additional flour in now.

11. Spread melted margarine on counter. (do not use flour to roll out the scones).
12. Roll fist half of dough out and cut into square, about 2"x 3". (I use a pizza cutter).
13. Fill a Frying pan with 2-3" of oil. Place on med-high heat.
14. Test the oil by placing a pinch of dough in the oil. If the dough sits on the bottom and then rises to the top the oil is ready.
15. Brown dough on one side and then flip to the other.

Watch that the oil doesn't get too hot, or the middle wont' cook and it will be gooey. If the oil isn't hot enough the dough will soak up too much oil.

If you are going to use this dough for sweet rolls or bread. Let the dough rise for 1 hour or until doubled. Form into rolls and place on buttered cookie sheet. Let rise for another 15-20 minutes. Bake at 350 degrees for 18-20 minutes.

HONEY BUTTER

1/2 C. Butter or Margarine (softened)
1/4 tsp. Vanilla
1/2 C. Honey

Whip butter, add vanilla and honey slowly. Beat for 15-20 minutes.


CREAMY ICING
(For Sweet Rolls)

1 Square Margarine
1 Lb. bag of Powdered Sugar
1 tsp. Vanilla
dash of salt
Evaporated milk (Not Sweetened Condensed)

Mix until creamy. Add milk slowly until you reach desired consistency.
Whipping longer makes more.

If I have left anything out or something doesn't make sense, please ask!