Sconecutter White Bread Scones (Randy Barton)

Ingredients:
2 packages (2 tablespoons) active dry yeast
1/2 cup lukewarm water
1/4 cup sugar
1 tablespoon salt
2 cups warm water or warm milk
1/4 cup shortening, butter, or margarine
7 cups all purpose flour

Dissolve yeast completely in 1/2 cup lukewarm water; stir in 3 cups flour, sugar and salt. Add warm water or milk; stir until frothy and smooth. Add shortening or butter and 4 cups of the flour to make a moderately stiff dough which is each to handle.

Place dough on lightly floured surface; knead until smooth and elastic, five to six minutes. Place dough in lightly greased bowl. Cover and let rise in warm place until doubled in bulk, about 1 1/2 hours. Punch down dough. Place on lightly floured surface and roll out to 1/2 inch thickness. Allow to rest five minutes. Cut with pizza cutter into desired shapes.

Fry dough in deep, hot vegetable shortening (350 degrees) one minute on each side. Serve hot with honey butter, butter and honey, or jam.

For Wheat Bread Scones, substitute 2 cups whole wheat flour for 2 cups of all purpose flour.

"For simple scones, use frozen white or wheat bread dough. Let rise as instructed, then roll out and fry as above."