BUTTERMILK SCONES

2 CUPS WARM BUTTERMILK
1 TBSP. YEAST
1/4 CUP WARM WATER
1 TBSP. SUGAR
1 TBSP. OIL
1 EGG, BEATEN
1-1/2 TSP. SALT
4 CUPS FLOUR
1-1/4 TSP. BAKING POWDER
1/4 TSP. SODA

Combine warm water, yeast and sugar and allow to rise.
Add oil to buttermilk.
Add egg and then stir yeast into mixture.
Add flour, soda, baking powder and salt to mixture.
Stir together and knead well.
Set in a warm place to double in bulk.
Push down and cover with cloth wrung out with warm water and put plate on top.
Place in refrigerator, but do not freeze.
Let set until next morning.
Pinch off what you want.
Rollout on floured board and fry in hot oil un til done.

NOTE: Scones can be fried after raising, they do not need to be refrigerated.
Just rollout on floured board and fry in hot oil.
Refrigerating the dough allows for quick and easy scones for breakfast.