Scones/Elephant Ears

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

Scones/Elephant Ears

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

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