Scones and Honeybutter (Utah version)

Scones

2 teaspoons yeast
Pinch of sugar
1/2 cup water
1/2 cup sugar
1/2 teaspoon salt
2 eggs
1 cup milk
3/4 cup oil
2 cups water
4 cups, or more, all-purpose flour
Oil for deep frying

In a large bowl, combine yeast, sugar and 1/2 cup water. Let the mixture sit until bubbly. Stir in 1/2 cup sugar, salt, eggs, milk, oil and an additional 2 cups water. Slowly add in enough flour to make a soft, not sticky dough. Cover and let rise until double in size, about 30 minutes to 1 hour.

In a large, deep pan or deep fryer, heat 1 to 2 inches of vegetable oil to 375 degrees F. (The oil should be deep enough so the dough will float.) Pull off a chunk of dough and stretch it into a flat disc about 8 inches in diameter and 1/4-inch thick. Place dough in hot oil. Deep fry until golden brown, 1 to 2 minutes. Turn and cook on second side until golden. Remove from oil and drain on paper towels. Keep warm until ready to serve. Repeat process with remaining dough.

Source: Recipe Goldmine

Fluffy honey butter

1 Small Bottle Marshmallow Cream
1 cup Butter
1 cup Honey
1/4 cup Powdered Sugar

Melt the butter in the microwave and then mix all the ingredients in a medium-sized bowl.

If you are having trouble getting all the ingredients to mix well you can heat the whole thing in the microwave for a bit to make it softer.

Serve as a dip for scones.