Scones

AKA "Indian Fry Bread" 

1 tablespoon active dry yeast              
1 tablespoon sugar
1 cup 105 -115 degree water (luke warm)                          
1 tablespoon shortening
3 cups flour                                            
1 teaspoon salt

Combine yeast and hot water in a mixing bowl and let stand 3-5 minutes.  Add 1 1/2 cups flour, salt, sugar, and shortening, and beat until smooth.  Add remainder of flour.  Knead in the flour by hand until it is smooth and elastic, about 5 minutes.  Place in a greased bowl, cover and let rise 15- 30 minutes.  Punch down and roll on lightly floured surface to ¼ - ½ inch thick.  Using pizza cutter, cut dough into 4 x 4 squares. Drop into hot oil and spoon oil on top of the scone to make it puff up.  Turn and repeat process on back side.  Remove from hot oil and drain on a paper town.  Best when eaten warm. 

Serve layered with lettuce, chili, cheese, tomatoes, sour cream, and olives OR with butter, honey, and jam. 

Recipe Courtesy Shirley Stevenson