Marilyn Durrant's Scones

In a large bowl I put 3 cups warm water, 1/4 cup sugar, and 1 Tbsp. yeast. I let the yeast grow for 15 min, then add 1/3 cup shortening and 2 tsp. salt.

Now I begin adding flour, one cup at a time and stirring each time. If the dough is still very sticky, I gradually add more flour until it holds together. I dump the dough out onto a floured countertop and begin to knead it. As I am kneading, I add just enough flour to keep it from being sticky. I turn it slightly and knead it again. I do this over and over until the dough is smooth and soft, but not sticky--about 15 minutes. I then roll it out onto a lightly floured countertop until it is just over 1/4-inch thick. I cut it with a pizza cutter (which won't pull through the dough like a knife would) into 3 1/2 x 4-inch squares. Before carefully placing the scones in the hot oil, I stretch them slightly. Then I fry them, one or two at a time, in oil that is deep enough to allow them to float as they cook. When first putting them in, I poke them under the oil again and again, but I don't hold them under. This allows them to expand and puff up so they are hollow inside.