Scones/Elephant Ears

I found this recipe years ago and am now copying it here from our family cookbook binder. Enjoy!

Scones/Elephant Ears

Ingredients:

• 1 ½ cups milk 
• 1 tsp. salt 
• 2 Tbl. white sugar  
• 3/8 cup shortening
• 2-2 ½ Tbl. active dry yeast
• 4 cups all-purpose flour
• 1 quart oil for frying
• 3 Tbl ground cinnamon
• 6 Tbl white sugar

Directions:

1. In small saucepan over medium heat, combine milk, salt, 2 Tbl. sugar, and shortening.  Heat until shortening melts and sugar dissolves.  
2. Remove from heat and let cool to lukewarm (110 degrees).  Sprinkle in yeast and let sit until foamy.  
3. Transfer mixture to a large bowl, and stir in flour to make a dough.  
4. Knead until smooth, cover and let rise 30 minutes.  
5. In a large heavy skillet or deep fryer, heat 1 inch of oil to 340-375 degrees.  
6. Roll out 1 to 2 inch balls of dough into thin sheets.  
7. Fry sheets 1 to 2 minutes on a side, until puffed and golden.  Drain on paper towels.  
8. Combine cinnamon and 6 Tbl. sugar.  Sprinkle over warm pastries.  Serve.