Since I have switched to a 3 column blog layout there are some people who don’t see the third column at the top of the page. It is being pushed down to the bottom of the page. It appears to be a problem with those of you who use Internet explorer version 6 as your browser. If you download a newer version it corrects the problem. I am also trying to add a solution to my HTML. If there is anyone else having problems with viewing the page properly please let me know.
Now on to the recipe. I have been on the hunt for a scone recipe. I really want one that is similar to what you find at a restaurant here called Chuck-A-Rama. I found this version on Cafe Zupas blog, which also has restaurants here. I have been there before and it was fabulous. These scones turned out wonderful. They aren’t exactly like the ones at Chuck-A-Rama. For those of you that know the fast food restaurant called Sconecutter, these are very similar in texture to their scones. I also love the scones at Sconecutter. My favorite is with cinnamon honey butter. So with the cinnamon honey butter recipe that was included with the scone recipe, you have a very good copy cat recipe of that version from Sconecutter. This dough was easy too make and I loved that the dough went into the fridge until you were ready to use it. I made this in the morning and at dinner time I just rolled out the dough and fried them up. It would be great to make the night and then it would be ready for you in the morning and would make a fabulous breakfast. This dough was very easy to handle too. I must tell you it made a ton. I think it was around 24 scones. Definitely a keeper. It got thumbs up all round with my family.
- 2 packages dry yeast
- ½ cup water
- 1 tablespoon sugar
- ½ cup sugar
- 1 cup boiling water
- ½ cup butter
- 2 teaspoons salt
- 3 eggs, beaten
- 4½ cups flour
- Dissolve yeast in warm water. Add the 1 tablespoon of sugar; set aside.Pour the boiling water over the remaining ½ cup sugar, the butter, and the salt. Add the eggs, mix well. Add in the yeast mixture and 2 cups of the flour. Beat with a mixer until smooth. Add the remaining 2½ cups flour and mix in.
- Let this rise for 1 hour (I just kept it in the mixing bowl) and then refrigerate until cold.
- Roll out very thin (about ¼ inch) on a floured surface, and cut into 3 inch squares. Fry in hot oil until brown, then flip and fry until both sides are browned and puffy.Serve with butter and honey, cinnamon honey butter, jam, or coat them with granulated sugar.
- ½ cup butter
- ¼ cup honey
- 1 teaspoon cinnamon
- Combine all ingredients and whip with mixer until light and fluffy.