One of my long time favorite cookbooks has been the Heritage Salt Lake Jr. League Cookbook. First printed in 1975, it has become a cookbook classic.
This recipe is from the Heritage cookbook. Our Halloween tradition has been chicken noodle soup and scones for years. These are my very favorite. They come from the old SLC Jr. League Heritage Cookbook. The recipe comes from Donna Lou Morgan, Food Editor of the Salt Lake Tribune for years. Her professional name was “Bonnie Lake”. How cute is that?
Bonnie Lake’s Buttermilk Scones
- 2 packages dry yeast
- 1/4 cup warm water
- 1 quart buttermilk warm
- 2 eggs
- 2 tablespoons sugar
- 2 tablespoons vegetable oil
- 1 tablespoon baking powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon baking soda
- 8 cups flour approximately
Soften yeast in warm water. Let stand 5 minutes.
Mix warm buttermilk, eggs, sugar, vegetable oil, baking powder, salt, baking soda, 4 cups flour and dissolved yeast. Beat until smooth.
Add remaining flour to make soft dough. Cover. Let rise until double in bulk.
Punch down. Cover and refrigerate overnight.
Just before frying, roll out on a floured surface.
Cut into 2 1/2″ x 3 1/2″ rectangles and fry in hot (365 degreefat until golden brown on one side.
Flip over. Brown other side. Drain on paper towel.
yield: 4 to 5 dozen scones.