When I wandered out to the freezer to get the breadsticks to accompany our spaghetti Sunday, my eyes fell on the strawberry freezer jam.
Before I knew it, I was craving scones.
1 quart buttermilk (you can also use milk + vinegar or lemon juice if you don't have any buttermilk on hand. The ratio is 1 cup of milk to 1 tablespoon of vinegar or lemon juice.)
2 tablespoons sugar
1 tablespoon baking powder
1 1/2 teaspoons soda
1/2 cup warm water
2 tablespoons yeast
1 1/2 teaspoons salt
2 tablespoons oil
Start by dissolving the yeast with a tablespoon of sugar in the warm water. Mix the remaining sugar, baking powder, soda, and salt in a bowl. In a large bowl, mix the buttermilk, eggs, and oil, then add the yeast and dry mixtures. Mix well. Start by adding six cups of flour, one cup at a time, and mix until smooth. Add more four as needed until you get a smooth, lightly sticky dough. (I stopped counting after eight cups, the recipe didn't state an amount of flour to use.)
Let the dough rise, and refrigerate until ready to use.
When ready to cook, roll out to 1/2 inch thickness on a floured surface, cut into squares, and let rise again. Cook in oil until golden brown (about 350 degrees) turning once.
(This dough can keep in your fridge for a week. Just cover it!)
We didn't have any honey butter in the house (I think we ran out when we had pulled pork last week..) but thanks to the good old internet, and a neighbor who loaned us some honey, we made our own honey butter.
1 pound of butter (softened a bit)
1/4 cup honey
1/2 teaspoon vanilla
dash of salt
Mix your butter on a low speed to get it soft to make the incorporation of the other ingredients easier. Add the remaining ingredients and mix all together until smooth and chill before using.
We served ours with the freezer jam and honey butter.
At this point, I think we will have these again tonight!! :D