1 cup warm water
1 cup warm milk
1 Tbsp. dry active yeast
3 Tbsp. granulated sugar
1/4 cup melted butter, cooled
1 Tbsp. salt
5 – 6 cups bread flour
Vegetable oil for deep frying
Combine warm water and warm milk (think baby-bottle warm). Stir in the sugar. Add dry active yeast and stir lightly. Allow yeast to activate, about 10 minutes. In a stand mixer, fitted with a bread hook, add milk mixture and melted cooled butter. Add the salt. Start the mixer and add the flour one cup at a time until the dough pulls away from the sides of the bowl. Dough should be slightly sticky but workable. Cover the dough in the bowl with a towel. Set in a warm place and allow to rise until double (about 1 - 1 1/2 hrs.)
Pour your oil in a large pan (with sides deep enough to fully immerse the scones) or a deep fryer and heat slowly over medium heat. While the oil is heating, roll the dough out onto the counter, without flour, into a large rectangle about 1/2 inch thick. You may choose to butter the counter lightly. Using a pizza cutter, cut into 12 squares, then 1/2 each square to make 24 triangles.
Heat oil to between 350 – 360 degrees and cook scones until golden brown on each side. Drain on a paper towel. Serve immediately, but don't burn your fingers! Original beignets are tossed in or sprinkled with powdered sugar (Mmm!), or try it Utah style and serve with honey butters. But don't miss enjoying them with buttermilk syrup!
Recipe slightly adapted from www.make-it-do.com
