Wheat Scones

2 packages yeast
3/4 cup warm water
2 tablespoons sugar
3 1/4 cups warm buttermilk
2 slightly beaten eggs
6 tablespoons oil
1 tablespoon salt
3 teaspoons baking powder
1/2 teaspoon soda
6 1/2 to 8 cups whole wheat flour

Mix yeast and sugar in warm water and set aside until bubbly. Mix remaining ingredients (except flour) together; add yeast mixture. Add enough whole wheat to make a medium soft dough. Dough should leave the sides of the bowl. Mix well and let rise one hour. Then cover and refrigerate from 1/2 day to 4 days. Punch down as needed. Remove from fridge 10 minutes before using. Knead slightly. Pinch off golf ball size pieces and pat or roll out 1/3 to 1/2-inch thick on lightly floured surface. Fry in one-inch of hot oil.

Testing comment: It tasted good.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 116)