German Scones with Cinnamon Honey Butter

2 packages dry yeast
1/2 cup water
1 tablespoon sugar
1/2 cup sugar
1 cup boiling water
1/2 cup butter
2 teaspoons salt
3 eggs, beaten
4 1/2 cups flour

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Dissolve yeast in 1/2 cup 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.

Let this rise for 1 hour in mixing bowl and then refrigerate until cold.

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 sugar.

Cinnamon Honey Butter
1/2 cup butter
1/4 cup honey
1 teaspoon cinnamon

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Combine all ingredients and whip with mixer until light and fluffy.