These deep-fried scones are also known as "Gerosolums" (with a "j"-sound) in the Packham family!Made with dough from this White Bread recipe, they're tasty eaten with honey butter, jams, and honey!
After dough has risen at least once, divide into sections desired to use for bread and what you'd like for scones. Roll scone dough out in smaller portions thinly on a floured counter. Cut into desired pieces with a sharp knife. Before placing pieces of dough into oil, gently stretch with fingers, so it flattens again...it will puff up in oil.
In deep pan with oil pre-heated to 350-360 degrees (use thermometer), gently place scone dough into oil. Allow to fry until golden on one side, then gently turn with tongs. After both sides are cooked, place on paper towels to drain.
