John Wayne and Joe's Valley Scones

I love the 4th of July for many reasons: fireworks, flags, parades and my Mom's sour dough scones. These scones are legendary. My Grammy once made them for John Wayne and Mr. Wayne told her that they "were the best damn scones" he's ever eaten (sorry for the swearing, it seemed necessary). With such a recommendation, you have to try them. If there is no time for the scones, try the honey butter recipe at the end. Delicious!

Sour Dough Start
1 1/2 tsp. Dry Yeast
2 T. Sugar
2 Cups Flour
1 Cup Canned milk
1 1/2 Cups Water

Mix all ingredients together. Cover with cloth and let stand for 2 days in a warm place. After you let it stand for 2 days, you can store it in the fridge or you can use it immediately.

Now that you have the dough start soured, you can make the rest of the dough on the day you want to make the scones.

Joe's Valley Scones
1 1/2 C Water (warm water)
2 T Yeast

2 C Sour Dough Start
4 tsp. Salt
1 1/2 C Canned Milk
1 1/2 C Water
1 tsp. Soda
1/4 C Oil
1/4 C Sugar
8 C Flour (enough to make a soft dough)

Dissolve yeast in water, set aside. Mix start, salt, milk, soda, oil, sugar. Then add water/yeast mixture and flour. Add enough flour to make a soft dough, as seen below. Let rise for 30 minutes.

Pinch off a lemon sized piece of dough, flatten it with your hands and place on a greased cookie sheet. Control the stickiness with oil, don't use flour. Let rise for 15-30 minutes.

While the shaped scones are rising, put a pot of oil, 5-6 inches deep, on high to heat. To test if the oil is ready, drop a small piece of dough into the oil. If it rises to the top and browns quickly, the oil is ready. Let scone cook for 10-15 seconds on each side, until golden brown. If the scone is too dark in that amount of time, turn down the heat.

We always top these amazing scones with our special honey butter.

Honey Butter
1 small Jar Marshmallow Creme
1 stick Butter (softened)
1 C Honey

Mix well and enjoy!