Mix yeast and water until yeast dissolves and starts to foam. This step is meant to ensure your yeast is in good shape, so your scone dough rises properly.
Mix in the rest of the ingredients (except the frying oil). It’s important that the dough becomes even, with all ingredients mixed together. It’s easiest to use the dough hook on an electric mixer or stand mixer. This dough is too wet to properly knead by hand. It is okay if the dough is somewhat shaggy; but you can continue to mix it until the dough becomes more smooth.
Cover and refrigerate the dough. Let it rise 6+ hours (overnight). Dough will double in size.
Preheat oil to 365°.
We use our large, deep Presto electric skillet when frying our scones. The large size allows us to set the temperature, preheat, and then fry several scones at a time.
Be careful! Hot oil will burn.
The Next Day
Using oil-coated hands (spray with Pam), shape dough into thin, mini pizza shapes. Don’t make them thick, or they will be doughy on the inside. It’s better to have a couple of holes than to have a thick dough.
Fry in hot oil until golden brown and cooked through.