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My Great Great Grandma and Grandpa Russell were the last to leave Grafton, a somewhat well known Ghost town in Southern Utah. They worked so hard with their big gardens and livestock, in fact they still had to haul water up from the river to the house everyday. That water was used for cooking, cleaning and making everything from scratch. Once a week the women would make bread for the week. On the designated day Grandma would make finger-bread (scones) for lunch. Every time I make scones I think of her and all the women after her that have continued that tradition. The smell of bread in the oven or scones on the stove carry a lot of LOVE to those that enter our homes. If you haven’t made scones, you’re missing out. It’s such a simple treat to add to any soup or just on their own. Use our bread recipe or your favorite one. Ive used various recipes and they have all worked perfectly.
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My Great Great Grandma and Grandpa Russell were the last to leave Grafton, a somewhat well known Ghost town in Southern Utah. They worked so hard with their big gardens and livestock, in fact they still had to haul water up from the river to the house everyday. That water was used for cooking, cleaning and making everything from scratch. Once a week the women would make bread for the week. On the designated day Grandma would make finger-bread (scones) for lunch. Every time I make scones I think of her and all the women after her that have continued that tradition. The smell of bread in the oven or scones on the stove carry a lot of LOVE to those that enter our homes. If you haven’t made scones, you’re missing out. It’s such a simple treat to add to any soup or just on their own. Use our bread recipe or your favorite one. Ive used various recipes and they have all worked perfectly.
6 c. (hot) water
2 Tbsp salt
⅔ c. coconut oil
⅔ c. agave
2 Tbsp dough enhancer
2 Tbsp yeast
10 c. flour
Add 6 cups of hot water from your faucet to a microwave safe bowl and add your yeast to the water and let sit for 5 minutes. If the yeast bubbles that means it is good. Add water and yeast mixture to 3 cups of flour in your mixer. Then add your salt, coconut oil, dough enhancer, agave and turn on your mixer. Once everything is combined slowly add the remaining cups of flour. Knead for 5 to 10 minutes.
Place dough in a big bowl and cover with a damp cloth and let it rise for 45 minutes to an hour. Once it has risen punch the dough down and take a hand full of dough and stretch it until flat. Place it in a pan of boiling oil (use your favorite, mine is olive oil). How do you know if the oil is hot enough...I get my fingers wet with water from my sink and flick water in the pan of hot oil. If it bubbles up that's how you know it is is hot enough. Let your scones sit in the hot oil for a couple minutes on each side or until golden brown. I flip the dough with a fork. Once scones are cooked place on a plate with a paper towel. We love to eat our scones with lots of honey or strawberry jam. Hope your family enjoys this recipe as much as ours does.
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