Monday, April 27, 2009

Navajo Taco's, Scones

Tina's Scones {even though people in the Midwest call it FRY BREAD!}
1 quart buttermilk
2 Tbsp yeast
2 Tbsp sugar
2 eggs well beaten
6 Tbsp oil
2 tsp salt
3 tsp baking powder
½ tsp soda
6-8 c flour
(sometimes it takes a little more)

Directions: Warm 1 c buttermilk add yeast, sugar, eggs and oil. Stir well add rest of buttermilk and dry ingredients. Stir and knead 5 min. Let rise. Roll out ½ thick. Cut into triangles. Poke a hole in the center and fry to golden brown.
Note: Dough can be kept in fridge up to a week.

Tonight we had them as Navajo Taco's and the kids had them with Strawberry Freezer Jam that I made with Jen and Kasey a few weeks ago. SO, decide if you want them with Taco's, Jam... or they BOTH look so dang good that you have one for dinner and the other for dessert!


SonyaAnn said...

This looks so good! Thank you for the recipe.

Anonymous said...

I make these all the time, when I want a quiker version I use frozen Rhodes rolls and once they are thawed I pul them and fry them. Also try putting Nacho cheese instead of shreded on top

JOY said...

Yum! Thanks for sharing this recipe - I love how it's so versatile!

[S Rizzle] said...

So yummy. Even though I disagree on the name, LOL!