Scones

We opened the magic box on Friday (you know, the one that sits on our porch and magically makes milk every Tues & Fri) and found yummy honeybutter.

Honeybutter = Scones!

After a couple rounds with a mix, the thought finally occurred to me to mix my own. Duh!

A google search and some help from the breadmaker to mix and knead and... Voilà!
German Scones (deep fried)

2 packages dry yeast (roughly 2 tablespoons)
1/2 cup water
1 tablespoon sugar
1/2 cup sugar
1 cup boiling water
1/2 cup margarine or butter
2 teaspoons salt
3 eggs, beaten
4 1/2 cups flour

1. Dissolve yeast in warm water.
2. Add the 1 tablespoon sugar, and set aside.
3. Pour boiling water over the remaining 1/2 cup sugar, the margarine, and salt.
4. Add eggs, and stir well.
5. Then add in the yeast mixture, and 2 cups of the flour.
6. Beat with mixer until smooth.
7. Add the rest of the flour (2 1/2 cups).
8. Let rise for one hour, then refrigerate until cold.
9. (Note: can be refigerated overnight) Roll out very thin (about 1/4-inch) on floured surface, and cut into 3-inch squares.
10. Fry in hot oil until golden brown and puffy.
11. Serve with butter and honey, or coated with granulated sugar.

Not quite as fluffy as the scones from the mix but tastes almost identical. I give it at least a 4 star rating.