Utah Scones and Dr. Suess' Birthday

Dr. Suess is the bestest author ever! So today to celebrate he birthday we thought about Dr. Suess foods and came up with of course Green Eggs and Ham. My son also suggested Scrambled Eggs Super. I didn't go all out though.  I made simple green scrambled eggs for the kids and Scrambled eggs super (omlets) for the dad and me.  We had ham, not green, in the form of bacon.  I decided to make some scones as well.

(I got a little messy with the honeybutter)

If you don't live in Utah or have not been here long enough to have Utah Scones than you need to try these.  I do not know why they got called scones in the first place but I was an adult before I knew that they weren't a traditional scone that the rest of the world knows.  Some people think they are the same as frybread, and I suppose that depends on your version.  Having grown up around some Navajo's I know it's not the same as their traditional fry bread. I have a recipe for that which is a simple dough made with only a little baking powder and not necessarily deep fried.  Utah Scones are closer to a yeast bread dough that is deep fried golden and most often served with whipped honey butter. Often you will see Navajo Taco's at a fair food stand and the frybread is almost more a cross between the two.  Another interesting thing about this recipe is that as well as yeast it also has baking power and baking soda.  I have also seen them served filled with just about everything, but usually chili or taco type toppings and sandwich fixin's.  But most people I know just eat them plain with honeybutter.

I didn't get a very good picture, I wasn't trying real hard.  Sorry.  This is a recipe that has been around a long time, it was published by a local newspaper food editor.  This makes a TON. Which makes it a good recipe to share with family and friends for a fun evening/brunch/whatever.  Goes great with some hot cocoa or hot cider too.  It was an odd time for me to make them, I usually equate them with fall.  I have quartered and halved the recipe just fine.  Also I have made them, as this time, without the overnight step although it probably makes them better to do it.

Utah Scones
From Three Decades of Cooking With Donna Lou Morgan.

1 quart warm buttermilk
2 packages (2 tablespoons) active dry yeast
1/4 cup warm water
2 tablespoons sugar
2 eggs, beaten
2 tablespoons vegetable oil
1 1/2 teaspoons salt
3 teaspoons baking powder
1/2 teaspoon baking soda
10 to 11 cups flour
Heat buttermilk; pour into a large mixing bowl. Dissolve yeast in warm water. Add to the buttermilk: sugar, eggs, oil, salt, baking powder, baking soda, dissolved yeast and 6 cups flour. Beat until smooth. Add remaining flour to make a moderately stiff dough. Place in a greased bowl; turn. Cover and allow to rise until doubled in bulk; punch down. Cover and place in refrigerator overnight. Roll out 1/2-inch thick and cut into squares just before frying in hot, deep vegetable oil. Serves 15 to 18; recipe can be halved.

Serve with Honey Butter, made by beating 1 cup softened butter with 1 cup honey for 10 minutes, or until fluffy.