Scones!

I'm talking about frybread-type scones, not English scones. I have tried a million scone recipes over the years, and they all seemed to be either too time consuming or too rubbery and tough in the end. These, however, are the perfect scones and I'm completely in love. I've made them a few times and they've always turned out well. They're pretty quick, too. I know Rhodes rolls work in a pinch, but these are definitely worth the extra 5 or 10 minutes they take to make.

One recipe probably makes 8 smallish scones. Double it if you're making it for the whole fam. Of course they're great for Navajo tacos or simply with jam, cinnamon & sugar, or honey. Please, if you like scones, give these a try!

Oh yeah, and I got this recipe from a sister in my ward. It's in our RS cookbook.

Quick, Never-Fail Scones

1 c. milk (scald)

1 ½ Tbs. Shortening (add to milk, cool to lukewarm)

1 pkg. yeast (dissolve in ¼ c. warm water)

Combine the following dry ingredients and add to the liquids above – blend well.

2 c. flour

1 tsp. salt

½ tsp. baking powder

2 tsp. sugar

Knead 20 times.

Let rise 10 minutes. Roll out to ½” thickness. Cut into squares. Deep fry.