Granny Annie's Deep-Fried Scones

Source: Granny Annie's Family Restaurant, Kaysville, Utah

2 teaspoons yeast
Pinch of sugar
1/2 cup water
1/2 cup sugar
1/2 teaspoon salt
2 eggs
1 cup milk
3/4 cup oil
2 cups water
4 cups, or more, all-purpose flour
Oil for deep frying
Butter, honey or jam, for topping

In a large bowl, combine yeast, sugar and 1/2 cup water. Let the mixture sit until bubbly. Stir in 1/2 cup sugar, salt, eggs, milk, oil and an additional 2 cups water. Slowly add in enough flour to make a soft, not sticky dough. Cover and let rise until double in size, about 30 minutes to 1 hour.

In a large, deep pan or deep fryer, heat 1 to 2 inches of vegetable oil to 375 degrees F. (The oil should be deep enough so the dough will float.) Pull off a chunk of dough and stretch it into a flat disc about 8 inches in diameter and 1/4-inch thick. Place dough in hot oil. Deep fry until golden brown, 1 to 2 minutes. Turn and cook on second side until golden. Remove from oil and drain on paper towels. Keep warm until ready to serve. Repeat process with remaining dough.

Serve scones with butter, honey or jam.