Scones

For a long time, I have used this scone recipe to make Navajo Tacos for dinner, and I love them. But lately we've had them for breakfast a few times, and I think they're just as good that way. We eat them with just butter and cinnamon sugar on top, and they're amazing. Honey butter, obviously, would be a good choice too, but I haven't tried it, and I love the churro-like crunch the cinnamon gives them. With a fruit smoothie to go along with them, I think they're a perfect Sunday breakfast (or Saturday---if your church is at 9 a.m. like ours is!).

You can also make a big batch of the dough the night before (fry up a few for your dinner---top them with chili, cheese, lettuce, tomatoes, and sour cream) and then save the other half of the dough, wrapped in plastic wrap, in the fridge to make for breakfast.

Scones

3 c. flour

2 Tbsp. baking powder

1 t. salt

1 Tbsp. sugar

2 Tbsp. powdered milk (or use milk for liquid instead of water)

1 T. shortening or bacon grease

enough hot water to make a soft dough

Mix all the ingredients and knead the dough until smooth. Let rest 5 minutes. Pat with hands to make flat circles, then roll out into bigger circles. Poke a hole in the center (so it won't bubble up as much) and fry in oil on both sides until golden brown. Serve hot, with butter and cinnamon sugar.