Scones

Ashlynn had a lot of fun helping me make these. She loved playing with the flour and wiping it on her face. A true cook!!

This recipe came from my Grandma Arbuckle. Somehow this was the first time I've made them. These little ditties are quite versatile. I made the original recipe to eat with butter and honey, more as a dessert. We also used them to make Navajo tacos. If you don't know what Navajo tacos are then you are missing out! All they are is a scone layered with chili, lettuce, sour cream, cheese, and whatever else you like. Try them both ways--they're delicious!

3/4 cup milk

1 T. sugar

2 T. shortening

3 cups sifted flour

1/2 t. salt

2 pkgs. or 2 T. yeast in 1/3 cup warm water
1 egg beaten whole

Heat milk to scalding. Add shortening to melt. Mix all ingredients together. Let rise to double. Pinch off a piece the size of a large egg and roll into a snake with oil on your hands. Tie in a knot (or roll out if using for Navajo tacos). Let stand 20 minutes or until light. Fry until golden brown at about 365-375 degrees.

Navajo taco style scone

Butter and honey style scone