I practically grew up eating these.
They are so popular where I live that
they even sale them at the High School,
and Little League Concession Stands.
Now when I say “scone”, I can guarantee that
I am thinking of a totally different kind of “scone” than y’all.
You see there are (2) kinds of “scones”.
And they are TOTALLY different from another!
The one most people think of are the ones you
serve with Coffee or Tea.
That has a biscuit type of dough.
The “other” kind are a yeast dough
that raises like a doughnut.
You can eat these as a Navajo Taco
or as a dessert served with honey butter.
You will have to give it a try and see what you think.
Once you have your dough ready and it has doubled in size, you will punch it down and portion it out to the size you desire. Then stretch it out pretty thin with your hands.
Next you will Fry it in hot oil.
Let it drain on some paper towels.
Then you will add the Taco meat, chili,
tomato, lettuce, onions, sour cream, cheese.
This recipe will give you plenty of dough
to have the “sweet” scone also.
All you do differently is top it with some Honey Butter….YUM!
Basic Dough for Scones/Rolls
6 C. Hot Water-divided
2 C. Cold Milk
3 TBSP. Salt
1 C. Oil
1 1/2 C. Sugar
3 TBSP. Yeast (heaping)
12 C. Bread Flour
In mixing bowl add 5 C. of hot water, milk, oil, sugar and salt.
In another small bowl add the yeast and the remaining WARM water, set aside to bloom for 5 minutes. When the yeast is bloomed add it to the other ingredients in the mixing bowl. Mix on low for 30 seconds. Add in 6 C. of the flour, mix for 5 minutes. Then add in the remaining flour and continue to mix for another 5 minutes.
**This Is a “sticky” dough. DO NOT add to much flour!
You want it to be sticky, however it will pull away from your fingers easily.**
Transfer the dough onto a floured surface and knead for 2 minutes. Place dough into a greased bowl, adding a little bit of oil to the top of the dough. Cover with a light towel and set in a warm place to raise until double in size. Then Prepare dough as stated above.
Honey Butter
1/2 C. Honey
1 (7oz.) Marshmallow Cream
3/4 C. Butter or Margarine-softened
Whip all together.
Store in refrigerator.
Change is a good thing,
Lark
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Bless you for sharing this Sweet Dear. My folks were missionaries to the Navajos in NM for a few years, and this reminds me of their time there. I’m sure they are fantastically yummy. Mouth-watering!