Monday, December 6, 2010

Scones (for Navajo Taco's)

Here is the best scone recipe I've ever had (thanks Mom!) and how to make Navajo taco's for the few out there who have never had the experience of a Navajo Taco. You're in for a treat!!

Scones

2 Tablespoons yeast
1/2 cup warm water
1/2 cup butter or margarine, softened
1 teaspoon salt
1/4 cup sugar
2 cups warm water
2 eggs
7-8 cups flour

Dissolve yeast in the 1/2 cup warm water. While yeast is "growing", combine butter, salt, sugar, water, eggs and 4 cups of the flour. Mix in blender until smooth. Add the remaining flour until dough forms. You don't want too much flour, it needs to be a soft dough, but not too sticky either! I ended up using closer to 8 cups of flour.

Now you can either put the dough in the fridge until you are ready to fry it or you can roll it out and get going.

Roll the dough until it is about 1/2 inch thick. Use a pizza cutter (or whatever you have) and cut the dough horizontal and then vertical. I make mine about 3 inches or 4 inches or so...I like them rectangular, but square or triangles or whatever works as well.


Fry in 400 degree oil until browned on both sides. Transfer to a paper towel lined plate.

For Navajo taco's you: (sorry that I forgot to take a picture of the final product, you're just going to have to use your imaginations here!)
1. place scone on plate
2. slather with chili (homemade, store bought, whatever you like the best!)
3. sprinkle on cheese (whatever flavor you like)
4. dollop of sour cream or ranch, whichever you prefer
5. Top with lettuce, tomatoes and olives.

This is one of my kid's favorite meals and really pretty easy! ENJOY!
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