Grandma Joyce's Scones

Makes enough for 30+ people

4 Tablespoons yeast
1 cup warm water
12 cups flour
1 cup powdered milk
2 Tablespoons salt
1/2 cup sugar
4 cups warm water
1 cup oil
4 eggs

If using non-instant yeast, combine first two ingredients and let sit for 5 minutes or until the yeast is bubbly.  Then combine with the rest of the ingredients.  If using instant or bread machine yeast, just combine all the ingredients without proofing the yeast.  Dough will be sticky.  Let rise once or twice before frying the scones.  You can keep the dough in the refrigerator for a few days, but make sure the container is large enough since the dough will continue to rise.  With floured hands, flatten out golf ball-sized pieces of dough and fry the scones in 400* oil for a minute or two on each side until golden brown.  Place on a paper towel to drain and serve warm.  You can also put them in a 200* oven on a wire rack to keep warm until serving.

Jessica's note -  I only made 1/4 of the recipe and it was more than plenty for my family.  Here's the measurements:
1 Tablespoon yeast (I used instant), 1 1/4 cup warm water, 3 cups flour (one cup was whole wheat), 1/4 cup powdered milk, 1 1/2 teaspoons salt, 2 Tablespoons sugar, 1/4 cup oil, 1 egg.

Here's my favorite honey butter recipe. I also add 1/4-1/2 teaspoon vanilla.