Scrumptious Honey Buttered Scones

If you haven't eaten hot scones particularly with melt-y honey butter than you haven't lived! We don't eat much deep-fried fare in our house, but I make an exception with these scones. And it's so worth it! As for the honey butter, for those of us who've had the out of this world experience of fresh Lion House rolls slathered with their amazing honey butter-let me just tell you this honey butter easily gives theirs a run for it's money. It's that good. Plus it doesn't have anything weird and, let's be serious, kind of gross like egg whites in it-as I've heard some honey butters do. 3 simple ingredients whipped together and you're in heaven! Sweet, fluffy, honey-filled heaven!

PS Watch for the next post featuring a savory way to enjoy these scones, so versatile right?!

Scrumptious Honey Buttered Scones

{Honey butter recipe source: Mel's Kitchen Cafe}

4 cups flour

1 cup dried milk (sweet! a food storage item use!)

2 cups warm water

8 t baking powder

2 t salt

Large amount of oil for frying

Mix warm water and milk together in small bowl. In bowl of electric mixer with paddle attachment, mix flour, salt, and baking powder. Slowly add warm "milk" until dough comes together and isn't ridiculously sticky. Roll a golf ball sized amount of dough into a thin circle, using some flour to help with sticking. Slash 3 slits into dough with knife-this helps to alleviate some serious bubbling air pockets during frying. Heat oil in fryer or deep-ish pan/pot over med-high heat. To test if it's ready, drop a pea size amount of dough into hot oil. If it immediately sizzles and quickly floats to the surface the oil is ready for frying. Fry scones one or two at time, but don't crowd the pot, until golden brown on both sides. Drain on paper towels. Serve hot with honey butter, jam, etc.

Honey Butter

2 sticks of butter, softened

1/2 cup honey

1/2 cup marshmallow creme

In electric mixer with whisk attachment, beat butter until smooth. Add marshmallow creme and honey and mix until well blended. Serve at room temp. May keep in fridge or freezer.