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German Scones with Cinnamon Honey Butter |

German Scones


  • 2 packages dry yeast
  • 1/2 cup water
  • 1 Tbsp sugar
  • 1/2 cup sugar
  • 1 cup boiling water
  • 1/2 cup butter
  • 2 tsp salt
  • 3 eggs, beaten
  • 4 1/2 cups flour


  1. Dissolve yeast in warm water. Add the 1 tablespoon of sugar; set aside.Pour the boiling water over the remaining 1/2 cup sugar, the butter, and the salt. Add the eggs, mix well. Add in the yeast mixture and 2 cups of the flour. Beat with a mixer until smooth. Add the remaining 2 1/2 cups flour and mix in.
  2. Let this rise for 1 hour (I just kept it in the mixing bowl) and then refrigerate until cold.
  3. Roll out very thin (about 1/4 inch) on a floured surface, and cut into 3 inch squares. Fry in hot oil until brown, then flip and fry until both sides are browned and puffy.Serve with butter and honey, cinnamon honey butter, jam, or coat them with granulated sugar.
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