Happy Mother’s Day today! I hope you are all getting in a nice break, maybe slept in a little longer than the norm and had a delicious breakfast in bed. I love being a mom and am beyond grateful for the privilege I have to be my 3 cute little kiddos’ mother. My kids are so funny and blow my mind every. single. day. My 5 year old counted to 1000 in the car the other day, then followed by counting to 100 by 2’s, 5’s and 10’s. Mind blowing. When did they get to be so big?! Remember my pregnancy updates last year? Well that little baby boy turns ONE THIS MONTH?! What?! yeah, I am beyond mind boggled as to where the time is running off to.
Speaking of kids, today I have a delicious recipe that has my childhood written all over them.
Scones and I go way back and are they truly one of my guilty pleasures.
When I was a little girl, me and my two best friends often went to a local aquatic center. Halfway through our day, we would break and go buy ourselves one of their delicious scones they sold there. We would lather it in honey butter and devour it while sitting in the glorious summer sunshine. I can almost taste them now…. mmmm…
This particular scone recipe is near perfect and send a flood of flashback memories of those wonderful summer days to my mind.
Trust me. If you love scones, you are going to want to make these bad boys. They are absolutely magnificent!
- 1 cup warm water
- 1 cup warm milk
- 1 Tablespoon yeast
- 4 Tablespoons sugar
- ¼ cup butter, melted
- 2 teaspoons salt
- 5 to 6 cups bread flour
- Vegetable oil for frying
- In Kitchen Aid or stand mixer using dough hook add water, milk, yeast and sugar. Mix until blended and let sit until yeast begins to bubble. Add butter and salt and mix again. Add flour in 1 cup increments until dough begins to pull away from the sides. Cover with a towel or plastic wrap until doubled in bulk.
- In a large pan heat oil to 370 degrees F.
- Turn dough onto a floured surface and roll into a large rectangle about a ¼ inch thick. Using a pizza cutter cut dough into small rectangles. You can also divide dough evenly into 12 sections and roll into small circles ¼ inch thick. Whatever your preference. I rolled mine into circles.
- Drop a tester piece of dough into the oil to make sure it is not to hot or not to cold. The dough should float right away and take about a minute to a minute and a half to cook.
- Place two or three scones in the oil and keep a close eye on them, flipping them when they are golden brown. Serve with honey butter and powdered sugar.