German Scones (deep fried)

Make and share this German Scones (deep fried) recipe from Food.com.Perfect every time. Puffy, golden and tasty, what ever you put on them from chili for Navajo tacos to honey butter.There are not many scone recipes like this out there. My mom made these for us when we were little. Thanks for sharing! I used a kitchenaid stand mixer and it made the dough extra gooey and sticky (unable to work with) and needed more flour. I added 1 cup of flour to the recipe and they were very delicious. They are even better if you freeze them and eat them a few days later with butter and honey.My daughter had a Utah state report where she had to serve a state food, anyway we lived in Utah and this is the way they are made there with the honey butter that they are known for. I have NEVER made anything that required using yeast and I made these the morning of the class presentation without trying it first. OMG I was super carefull to follow the recipe exactly and they came out PERFECT. The kids ate these first before anything else in the luncheon. The teacher even asked for the recipe. 30 picky 10 year olds can't be wrong!! I was totally super Mom that day.

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Ingredients

  • packages dry yeast (roughly 2 tablespoons)
  • 1⁄2  cup water
  • tablespoon sugar
  • 1⁄2  cup sugar
  • cup boiling water
  • 1⁄2  cup margarine or 1⁄2 cup butter
  • teaspoons salt
  • eggs, beaten
  • 1⁄2 cups flour

Instructions

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