Utah Buttermilk Scones

• 1 tablespoon active dry yeast
• 1/2 cup warm water (110u0b0 to 115u0b0)
• 1 cup warm buttermilk, (110u0b0 to 115u0b0)
• 1 large egg
• 3 tablespoons canola oil
• 1-1/2 teaspoons sugar
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 4 to 4-1/2 cups all-purpose flour
• Oil for deep-fat frying
• 1/2 cup butter, softened
• 1/4 cup honey
• 1/4 cup confectioners' sugar
• 1/4 teaspoon vanilla extract

1. In a large bowl, dissolve yeast in warm water. In another large bowl, combine the buttermilk, egg, oil, sugar, salt, baking soda, yeast mixture and 2 cups flour; beat on medium until smooth. Stir in enough remaining flour to form a stiff dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; roll dough into a 16x8-in. rectangle. Cut into 24 rectangles. Cover with a clean kitchen towel and let rest for 1 hour.
4. In an electric skillet or deep fryer, heat oil to 375u0b0. Fry scones, a few at a time, until golden brown on both sides. Drain on paper towels.
5. For honey butter, in a large bowl, combine butter, honey, confectioners' sugar and vanilla; beat until smooth. Spread on scones.

active dry yeast, warm water, warm buttermilk, egg, canola oil, sugar, salt, baking soda, flour, butter, honey, confectioners, vanilla

Taken from www.tasteofhome.com/recipes/utah-buttermilk-scones/ (may not work)