|Clipart borrowed from Living Our Dream Life|
Then we started making scones since the Gym Rat loves a good scone with cinnamon and sugar. But one day the Dog Walker decided he wanted ice cream for his after-meeting treat. This didn’t sit so well with the Gym Rat, so we decided to make both, scones and ice cream sundaes for dessert. That’s when my Dog Walker devised his brilliant beyond brilliant recipe for what he calls Snow Scones.
Now we make chili on Friday and then we make tons of scones and have Navajo Tacos and Snow Scones for Saturday. Unfortunately, my sweetie makes the chili and I haven’t convinced him to part with his recipe yet (that’s because he makes it a little differently every time!) but for now here are the recipes for our version of Navajo Tacos and Dog Walker’s soon-to-be-world-famous Snow Scones.
frozen roll dough (like Rhodes)
Thaw out the roll dough by placing it on cookie sheets and covering with plastic wrap. Make sure you use some cooking spray on the sheets and wrap so they don’t stick to the dough. When the dough is completely thawed but not yet begun to rise, heat your cooking oil. You can do this in a frying pan but it must be at least an inch deep. We use a deep fryer, but either way will work.
|Pic from Mitchell Butte Diner|
Pull the dough flat with your fingers, trying not to rip it. It needs to be about ¼" thick. Then drop it in the hot oil. When the edges start to brown, flip it over. When it is a beautiful brown color, pull it out and let it drain on paper towels.
Cover that nice hot scone with warm chili, cheese, lettuce, tomatoes, sour cream, sliced olives and corn. (My sweetie says to pass on the corn, but we like it.)
frozen roll dough
vanilla ice cream
nuts – other sundae toppings
Follow the above instructions for making your scones. Then build yourself a sundae on the top of the scone. For the kids I tear the scones up just to make them easier to eat, but if you want pretty, do it like the one in the picture. Enjoy!