How To Cook Buttermilk Scones
You need :
|1 quart buttermilk||2 heaping teaspoons salt|
|2 packages yeast||3 teaspoons baking powder|
|2 tablespoons sugar||½ teaspoon soda|
|2 eggs beaten||8 cups flour|
|4 cups vegetable oil|
Over low heat on your Camp Chef stove (or use 8 or 9 briquets for low heat) warm buttermilk. Soften yeast in 3/4 cup of warmed buttermilk (must be warm not over 110 degrees or it will kill your yeast.
In a large bowl combine sugar, beaten eggs, 2 tablespoons of oil, salt, baking powder, soda, warmed buttermilk and 4 cups of flour. Add softened yeast, beat until smooth, add remaining flour to make a soft dough.
Put in greased bowl, cover and rise until doubled. Punch down and place in refrigerator overnight. When ready to fry roll out on a lightly floured surface and cut into desired shapes.
In either the base or lid of your Ultimate Dutch Oven heats the remainder of the vegetable oil over medium heat on your Camp Chef stove (or use 10 or 11 briquets for medium heat). When the oil is hot fry scone dough for 2 to 3 min on each side or until golden brown.