Never Ending Scones

Ingredients:
3 Tbl yeast
1/2 c. warm water
2 c. cold milk
1/2 c. oil
1/2 c. sugar
1 tsp salt
3 beaten eggs
6 1/2 c. unsifted flour

Directions:
Dissolve yeast in warm water and a pinch of sugar. Combine milk, shortening, sugar, salt, eggs, and half the flour. Add the yeast and continue to add the remaining flour. Dough will be sticky. Do not knead. Refrigerate for 30 min (or add more flour if you don't have time to wait). Roll out on floured board to 3/8 inch thick. Cut in squares. Drop in a pan of oil that sizzles when you sprinkle a little water on it. Cook until golden brown, flipping over as necessary to cook evenly. Keep remaining dough in the fridge for up to 1 week (it will continue to grow each night - thus the name!)