Printed from Pennies & Pancakes
*Makes 10 scones
1 Tbsp dry active yeast
3/4 cup luke-warm water
1/4 cup sugar
1 beaten egg
1/4 cup shortening
2 1/2 cups all-purpose flour
1 1/2 tsp. salt
vegetable oil, or shortening for frying
Combine water, yeast, and sugar in a bowl. Stir gently, and let sit 10 minutes.
In a separate bowl, combine the flour and salt. Cut in the shortening. Mix it together with a fork, or pastry mixer.
Add the beaten egg to the yeast mixture. Add the flour mixture. Mix thoroughly. Dough should be very smooth and pliable, and only slightly sticky. Cover and let rest 1 hour.
Fill a large pan with 1 1/2 - 2 inches of oil, and heat to 350 degrees. Punch down the dough, and divide it into 10 balls. Use your fingers to stretch the balls of dough into 1/4 inch-thick squares (depending on how thick you like your scones... we like 'em thick). Place the dough in the oil and fry until golden brown on each side. Add more oil if needed.
Place fried scones on a paper towel to soak up excess oil. Serve HOT with butter, honey, cinnamon, or powdered sugar, or use for Navajo nacos.