Refrigerator Scones

Warm buttermilk to 125°. Combine 5 cups flour, yeast and sugar in mixing bowl. Add milk and mix 1 minute.

Turn off mixer.

Add salt, baking powder, soda, oil and eggs. Turn on mixer and add remaining flour, one cup at a time, until dough begins to clean the sides of the bowl. Dough should be soft.

If it gets too stiff, drizzle a little warm water over dough as you mix to soften. Dough can be used immediately or covered and stored in refrigerator up to 2 to 3 weeks.

Dough will continue to rise in refrigerator.

Knead down.

Roll dough onto lightly floured surface. Cut into shapes.

Let rise. Cook on griddle at 375°, turning when browned.