Sconers

A meal and a dessert all in one!

There are two ways to approach this meal, the lazy way, or the probably tastes better in the long run way.

For this meal, I went with the lazy way, which is spray a large bowl with non-stick cooking spray and dump in 24-36 frozen Rhodes dinner rolls in the morning and let them thaw all day.

Then roll out very thin and using a pizza cutter, cut into little squares like this:

Next fry them up in some oil (350 degrees) flipping after a few minutes.

And place on paper towels to absorb the oil and cool off.

To dinner-ize them, we topped them with chili (a can of Nalley's with cheddar doctored with ketchup, mustard, and a pinch of brown sugar), and cheese, salsa, and sour cream, in Navajo taco fashion.

But for dessert, we saved half and tossed them with honey butter and cinnamon sugar. My kids ate their dinners in record time to get to these:

If I have time, I usually make the scones from scratch using this recipe.

SCONES

1 Cup Sweetened Warm Water (water with a pinch of sugar dissolved)

2 Tbsp Yeast

In a bowl add yeast to sweetened warm water and set aside for five minutes.

1 Cup Scalded Milk (put milk in sauce pan and cook on high heat remove just before boils)

2 Tbsp Shortening

3 Eggs

1 tsp Salt

1/2 Cup Sugar

6 Cups Flour

Cool milk to luke warm. Pour into mixing bowl along with shortening, eggs, salt, and sugar. Add flour a cup at a time along with yeast mixture. Mix well until a smooth elastic dough forms.

Let raise until double, then punch down. Let raise again, then roll out and cut into scones. Fry in hot oil until each side is golden brown.