FRY BREAD...ELEPHANT EARS...SCONES

facebook share image   twitter share image   pinterest share image   E-Mail share image



Fry Bread...elephant Ears...scones image

There are many names for this so I didn't know what to call it! I use this in one of my favorite dinners, Navajo Tacos and after we top another off with some honey butter and powdered sugar, just the way my mom makes them. It doesn't get any better than this! Yummmmm.

Provided by Amber C.

Categories     Scones

Time 2h10m

Yield 12 scones

Number Of Ingredients 9

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

Steps:

  • 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.

Julius G Varela
[email protected]

I will never be making these scones again.


Johnathan Mcgaffie
[email protected]

These scones were a waste of time and ingredients.


Demelashmekonnen Yesuf
[email protected]

I would not recommend this recipe.


PsychoLaw
[email protected]

The recipe was difficult to follow and the scones didn't turn out well.


James Williamson
[email protected]

These scones were a bit too dense for my taste.


Oyisa Nondela
[email protected]

I would have liked the scones to be a bit more flavorful.


Yotam Hertz
[email protected]

The recipe was easy to follow, but the scones didn't turn out as expected. They were a bit dry.


Ibraahim Cade
[email protected]

These scones were a bit too sweet for my taste, but they were still good.


Mr Oso
[email protected]

I'm not a huge fan of scones, but these were really good. They were light and fluffy, and the cinnamon sugar topping was the perfect touch.


Faith Peter's
[email protected]

This recipe is a keeper! The scones were so delicious and easy to make.


Patrick C
[email protected]

I made these for a potluck and they were a huge success. Everyone loved them!


Andrea Crawford
[email protected]

These are the best scones I've ever had! The recipe was easy to follow and the scones turned out perfectly.


Tarin Akter
[email protected]

I've made these scones several times now and they're always a crowd-pleaser. They're so light and fluffy, and the cinnamon sugar topping is the perfect finishing touch.


Shoaib Ayyan
[email protected]

These fry bread elephant ears were a hit at my family gathering! They were so easy to make and turned out perfectly golden and delicious.