Scones (Elephant Ears)

With all the different scones out there now a days I have to say that these are my favorite! When I think scones I think of these beauty's! They are so yummy! They make a great breakfast, snack, or even dessert! Serve hot with honey butter for the ultimate dish!

This recipe makes 2-3 dozen. You can cook as many scones as you need and keep the left over dough in the refrigerator for up to 5 days. You can also roll out and cut the dough into personal portions then freeze for future use. Simply thaw out the dough before frying. This is a wonderful way to have fresh scones whenever you are craving them!

Scones (Elephant Ears)

• 2 packages yeast
• 1/2 cup warm water (110-120 degrees)
• 1 TBS sugar
• 1 cup sugar
• 1 cup boiling water
• 1/2 cup (1 stick) butter, cubed
• 2 tsp salt
• 3 eggs, beaten
• 4 1/2 cups flour
• oil for frying

Dissolve the yeast in the warm water. Add 1 TBS sugar and let stand for 5 minutes until yeast grows.

In a large mixing bowl pour the boiling water over the remaining 1 cup sugar, butter, and salt. Stir until the butter melts. Add the eggs and mix well. Add the yeast mixture and 2 cups of the flour. Beat with a mixer until smooth. Add the remaining 2 1/2 cups flour, a little at a time, beating until smooth. The dough will be very sticky.

Turn dough out into a greased bowl, turning the dough once to coat. Cover and let rise for one hour. Punch down and place dough into the refrigerator for a few hours or over night.

Roll the dough out to 1/4 inch thickness on a lightly floured surface. Cut into 3 inch squares.

Fry in hot oil until golden brown and puffy being sure to turn to cook both sides. Serve hot with honey butter! Enjoy!