Buttermilk Scones - Carolyn

1 qt. buttermilk, room temp.
2 pk yeast
½ cup warm water
2 T sugar
2 beaten eggs
2 T vanilla
2 tsp salt
½ tsp soda
8 to 10 cups flour
1 T baking powder
3 T oil

Soften yeast in warm water. In a large bowl add buttermilk, sugar, eggs, vanilla, salt, baking owder, baking soda, softened yeast and 4 c. flour. Beat until smooth. Add remaining flour to make a soft dough. Let rise until double in bulk. Punch down and refrigerate overnight. Roll out on floured board just before frying in deep hot fat 395 until golden brown.

Great for hunters and campers. The dough may be prepared at home and cooked on site.