SCONES

Neville tradition is to make scones on the first snowfall of the year. I think this is a fun tradition so I try to remember and do it when it snows. Cade and I both like this recipe and we both really like Navajo Tacos too. This recipe is really versatile and simple so it can be used for pizza dough as well. Sometimes I make a lot and do Navajo tacos one night and pizza the next, super easy. I've also made a big batch of dough and frozen half of it for later use and it works out great.

Ingredients:

1 TBSP   yeast

½ cup      warm water

1 ¾ cups  warm milk

2 TBSP    sugar

1 TBSP    salt

3 TBSP    butter

5 ½-6 ½   cups flour

Directions:

1.   Stir warm water, yeast and sugar in bowl. Let stand 5 minutes.  
2.  Add milk, salt and butter.  
3.  Add 2 cups flour and beat until well blended. 
4.  Add remaining flour gradually, enough to make a soft dough which leaves sides of bowl. 
5.  Turn out onto floured board.  Knead until smooth and springy, about five to ten minutes. (I just            leave the dough in the mixer to knead.) 
4.  Place dough in greased bowl and cover with plastic wrap.  
5.  Let dough rest at least 20 minutes.  If dough is not to be used immediately, it may be refrigerated        for 2-24 hours.  
6.  Remove from fridge, and allow to stand at room temperature for ten minutes.  
7.  Cut small piece of dough, shape into flat disc and fry, turning once.  
8.  Serve with honey, jam or use for Navajo Tacos.