Scones

Fry Bread aka Scones (around here anyway;)

Scones or Fry Bread (Requires no Sucanat) (14 Pieces)or Navajo Indian Fry Bread (Add 1 tsp. Sucanat to the Following Recipe)or Indian Tortillas or Indian Fried Scones

2.25 cups wheat flour

2 tsp. baking powder or soda

1 tsp. salt

1/4 cup rice milk

3/4 cup water

2 tbsp. Coconut oil (optional)

Preparation: Sift flour, salt, and baking powder into a bowl (with the optional sucanat). Stir in the water and milk (and the optional Coconut oil). Knead with hands. Divide into 14 balls about two-inches in diameter. Cover and let rest for 20 minutes. Pat each ball into a five-inch diameter flat circle. Make a small hole in the center with your finger.Cook: Fry in several inches of hot oil for about 1 minute on each side or until puffed and golden. Drain on paper towel. Serve hot with honey.

Variation - Indian Tortillas: Use above Fry Bread Recipe but press the dough very thin.

Variation - Indian Fried Scones: Omit the milk. Increase water to 1 cup. Add 1 tbsp. Sucanat. Shape as scones and fry until golden brown. Serve with butter, honey, or jam.

Note: I always use coconut or olive oil to fry with. Coconut oil is best cause it can be heated to higher temperatures without turning to trans fats!