Scones

3 t. yeast

1/2 c. water, warmed

2 c. milk, cold

1/2 c. shortening, melted

1/2 c. sugar

1 t. salt

3 eggs, beaten

6 1/2 c. flour

Dissolve yeast in water. Combine with milk, shortening, sugar, salt and eggs. Add flour a little at a time until all is mixed. Dough will be sticky. Do not knead. Refrigerate at least 30 minutes. Can be stored for 1 week. Roll out on floured board to 1/2 inch thickness. Cut in 2 inch squares. Brown in hot oil on both sides. Roll in butter and sugar or eat with jam and milk, yum!