Ingredients:
1 qt. buttermilk
2 tbsp. yeast dissolved in 1/2 cup of warm water
2 tbsp. sugar
2 beaten eggs
6 tbsp. canola oil
1 1/2 tsp. salt
3 tsp. baking powder
1/2 tsp. baking soda
8 cups flour
Directions:
Mix all ingredients in a large bowl. No need to let rise. Form scones and fry in a pan. Will keep up to 6 weeks. Serve with butter and honey, or top with Navajo taco meat.
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