Buttermilk Scones {It's scone weather!}

This recipe is originally from the Salt Lake Jr. League Heritage cookbook, and I found it over at A Bountiful Kitchen . We enjoyed these with broccoli cheese soup. Delicious!

*Note: I halved the recipe and got 21 scones, but some were larger and some smaller than the size specified in the recipe. I also mixed the dough in the morning and then refrigerated it all day until time to cook dinner.

Buttermilk Scones

2 packages dry yeast

1/4 c. warm water

1 quart of buttermilk, warmed

2 eggs

2 T. sugar

2 T. vegetable oil

1 T. baking powder

1 1/2 t. salt

1/2 t. baking soda

8 cups flour, approximately

Soften the yeast in warm water. Let stand 5 minutes. Mix warm buttermilk, eggs, sugar, oil, baking powder, salt, baking soda and 4 cups flour into dissolved yeast. Beat until smooth. Add remaining flour to make a soft dough. Cover. Let rise until double. Punch dough down. Cover and refrigerate overnight. Just before frying, roll out on a floured surface. Cut into approximately 2 1/2" x 3 1/2" x 2" rectangles and fry in hot oil. Drain on paper towels. Makes 4-5 dozen.