Merritt Scones Anyone?

Today is the first day of February and it is cold and rainy outside. I was trying to think of something warm and comforting to make for dinner and I got a bright idea to make scones! Nothing says comfort food like bread fried in oil topped with lots of sweet toppings. As I began to mix the dough, memories of my mom came flooding back into my mind. Dad didn't like the thought of fried foods poisoning our bodies so my mom would wait until he left town on business to fill our tummies with this yummy treat for dinner.  She would top them with butter and honey or cinnamon sugar or fruit and whipped cream.  My preference was butter and honey. No matter what i did, I  could not avoid the melted butter and honey from oozing down my fingers which only added to its goodness! Occasionally we would make the into a taco but we much preferred the sweet and sticky stuff on top. There is a little diner in Meridian, Idaho called Merrits where they are famous for their scones. They are the best around. The recipe has been handed down in their family and is now a crowd pleaser for anyone that walks through their doors. My mother would use their family recipe when making scones for our family. It wasn't until recently that I discovered that the recipe came from this little cafe or that Merrits was anything more that just part of the title on my moms recipe card. You will find the recipe below. There is an endless possibility of toppings to add to it to make it a family favorite. I have added a few pictures from Merrits website for extra temptation!

Merrits Scones 2 1/4 Packages of dry yeast 1/4 C. Warm water 1 qt. Buttermilk 2 T. Cooking oil 2 T. Sugar 1 T. Baking powder 1 1/2 tsp. Baking soda 2 Eggs 8 C. Flour (not pre-sifted) *Double the ingredients for large batch* Dissolve yeast in warm water. Mix remaining ingredients together except for the flour. Add yeast mixture. Add flour a little at a time and mix thoroughly. Mixture will be sticky. Do not add more flour!!!! Cover and let rise until doubles in bulk. Punch down and let rise again. Dough can sit in refrigerator for up to 7 days. Gets better the longer it rises. The only thing is to keep it covered so it doesn't crust on top. Roll out or pinch off dough and stretch until thin. Drop in hot grease about 375º until golden brown on both sides. Serve with honey butter or whatever you want!