Sourdough Scones & Navajo Tacos

 If you are from Utah or have family in Utah, at one point or another you have had scones. Now these are not the scones from England, in fact if you are Utah transplant living elsewhere in the world you must specify Utah Scones or British Scones. The Utah pioneers made scones and they are pretty much the same thing as Native American Fry Bread. Really all they both are is deep fried bread dough. It really doesn't matter what you call them, they are YUMMY!

I have been making scones for years, of coarse my mommy taught me. Most people serve them with honey butter. My mom always ate hers with molasses, and that is the way I like them, but it grosses my husband out.

A few weeks ago I was surfing the web looking for a new recipe to try with sourdough and I came across this blog http://maggiesmudpies.blogspot.com/2010/04/sourdough-fry-bread.html Sourdough Fry bread, really? I was so excited I had to try it. My husband and I were hooked. These are amazing. In fact, even though they are deep fried and I try not to eat to many deep fried foods, we ate them twice in one week they are so good! I did not change the recipe at all, I did cut it in half since there is just the two of us.

 For the Honey Butter, my husband did not like the recipe listed on the blog.  When I make honey Butter I mix equal parts of Honey and softened Butter, that it.
For Navajo Tacos, it seems like different families serve them different ways. We like ours with homemade chili, topped with grated cheddar cheese and then shredded lettuce. You can add tomatoes, salsa, sour cream, black olives, tabasco, whatever you fancy!
When I make the scones to serve as a snack or dessert I just roll or pat the dough to about 1/2" thick. When making Navajo Tacos I like them thinner and bigger. The great thing about them is that you make them your way! ENJOY...we sure did!

Sourdough Scones

2-1/2 teaspoons active dry yeast
2 Tablespoons warm water
1 cup scalding milk
1/3 cup oil
1/3 cup sugar
1-1/2 cups starter
5 cups flour, divided
1 teaspoon salt
Whipped honey

Mix yeast and water in a large mixing bowl until dissolved.

Heat milk, and add oil and sugar to cool the milk. Combine with yeast mixture. Add starter, 2 cups flour, and salt. Beat with mixer for 3 minutes. Add remaining 3 cups flour and knead by hand.
Place dough in a greased bowl and let rise until doubled.
Form into small bowls. Let rise for 10 minutes. Fry in deep fat until brown. I preferred to flatten the balls so the inside would be sure to get cooked.

Sourdough Cheddar Salsa Bread

Sourdough Cheddar Salsa Bread

     1 cup "fed" sourdough starter

3/4  cups lukewarm water
3/4 cup salsa 
3/4 cup cheddar cheese 2 teaspoons instant yeast
2 teaspoons salt 5 cups flour  (I like unbleached white best for this recipe)                                 
1/2 cup cheddar cheese for top
jalapeno slices for top                                                     

Directions 

Combine all of the ingredients except for the top cheese and jalapenos, kneading to form a smooth dough. You might need to add more water or flour depending on the consistency of your starter.

Allow the dough to rise, in a covered bowl, until it's doubled in size, about 90 minutes.

Divide the dough in half; it'll deflate somewhat.

Shape the dough gently into two oval loaves; Place the loaves on a lightly greased baking sheet. Cover and let rise about 1 hour. Towards the end of the rising time preheat the oven to 425°F.

Spray the loaves with lukewarm water. Sprinkle with 1/2 cup cheddar cheese and decorate with a few jalapeno slices.

With a serrated bread knife or bread lame, make two or three  fairly deep slashes in each loaf.

Bake the bread for 25 to 30 minutes, until it's a very deep golden brown. Remove it from the oven, and cool on a rack.