Pioneer Scones

I started making scones for Halloween about 29 years ago.  Kent had some students that were too old to go trick or treating so we invited them over for a night of scones and games!  Over the years our night evolved into an open house for Students, neighbors, friends and friends of friends!!  There where many times we had kids and adults we didn't even know, that were standing in our kitchen eating scones and a bowl of chili. LOL!! How fun is that!!  I loved the kid that showed up at our door in Medical Lake, WA; ( I had no idea who he was) and said "I heard there were stones here!"  That still makes me chuckle all these years later!!  By the time we moved to the Dominican Republic 2 years ago, our Halloween Open House nights would see 100 people come to (through!) our home for chili and scones!
Some of our children carry on the tradition in Utah while Kent and I keep it going far away to help us feel closer to home!

Just a little note to my Dominican friends...try to find some U.S. yeast (which is actually made in Canada! haha!) Amigo carries it, look for Fleichmann's Yeast. 

1 c. hot water
4 T. yeast
1 T. sugar
3 c. hot water
½ c. sugar
4 tsp. salt
4 T. shortening
8 c. flour
Oil ( I like Crisco Canola oil)
Mix first 3 ingredients and set aside.  (Just  a friendly reminder to store your yeast in the freezer.....)

Place 3 c. hot water, sugar, salt, shortening and 4 c. flour in a mixing bowl.

Add yeast mixture and mix well.

Continue mixing in the other 4 c. flour, one at a time till dough comes away from the sides of bowl.  You may not need all 4 cups......... Knead for 8 minutes.

you want a soft sticky dough.......

Place in a greased bowl, cover and Let rise for 30 minutes.

Fill an electric skillet with 2-3 inches of oil and heat to 400 degrees. ( that is my highest setting on my skillet)

Pull off golf ball (or a little bigger)size pieces of dough and flatten out into a circle with your hands. Use some flour if you need to, so it will not stick to your hands....  Starting in the middle, gently pull edges out until you have a round or somewhat round scone.  For best results, pull by hand and do not roll out and cut in squares to fry.....it will create an air pocket and will be tough!!

Carefully place in hot oil  and cook till golden brown on each side.

Continue cooking and as each one is done, remove and drain on paper towels.

Serve with butter, honey butter and jams, powdered sugar or sugar and cinnamon!!  You should be able to get at least 40 scones from one recipe.

The best way to warm these up the next day is to put them in the toaster!  They will be hot and crispy just like fresh ones!  You might even try them with some Halloween  chili on top for some Navajo tacos!!............


Kent was so excited to get his teeth into a hot scone covered in some of his wonderful strawberry blueberry jam!  Looks like you like em!!

© Nancy Rappleye 2011