Fry Bread...elephant Ears...scones

Recipe by Amber C.
READY IN: 2hrs 10mins
YIELD: 12 scones


  • 2 14
    teaspoons dry yeast, same as 1/4 oz pk of dry yeast
  • 14
  • 1
    cup milk
  • 14
  • 14
    cup sugar
  • 1 12
    teaspoons salt
  • 1
    egg, slightly beaten
  • 4 12
    cups flour, use 4 first then if needs more add as necessary, you do not want it to be dry
  • vegetable oil


  • In a small bowl, combine yeast and 1/4 c 110 degree water, let set while preparing other ingredients.
  • In a saucepan add milk, shortening, sugar and salt, heat on low until shortening melts- DO NOT BOIL.
  • Let cool to lukewarm, put ingredients from saucepan in a mixing bowl.
  • Slowly add 2 c flour, mix until just combined.
  • Add egg, mix well, add yeast, mix well.
  • Slowly add 2 more c flour until dough is soft and doesn't stick, add flour as needed.
  • Do NOT overmix
  • Knead until smooth and has elasticity, about 6-8 minutes.
  • Put in a large greased bowl and cover, let rise in a warm spot for about 1 1/2 hrs or until it has doubled in size.
  • Put several inches of oil in a large, deep pan or use a fry daddy and heat to about 360 degrees F.
  • Flatten and divide into equal pieces, whatever size you prefer, and work the dough into a disk shape about 1/4-1/2 " thick, again whatever you prefer I like mine thick and fluffy!
  • Fry one at a time, until golden brown, turn once.
  • Drain on paper towels.
  • Serve with honey butter, powdered sugar, cinnamon, jam or even for Navajo tacos, serve immediatly!
  • You can reheat these but they are best served right from the fryer!
  • Enjoy.