Scones: When Elephant Ears Go Wrong

I recently had a carnival night with my roommates and FHE sisters. Basically, we ate carnival food, hung out, and played Curses (click here to see our review on Curses). We had a grand ol' time. We had originally planned on making elephant ears, but we filled ourselves up on corndogs and peanutbutter carmel corn. Delicious. We did, however, attempt elephant ears the next day with a recipe I found on http://www.recipezaar.com/ (Danielle's called for powdered milk, which we did not have). The funny thing about this recipe is that it calls for eggs, but it never tells you when to add them in the instructions, so I forgot about them. They turned out more like scones, but were heavenly nonetheless. So much so, that we made them again a few days later. Here is the recipe as we made it:

Ingredients:

1 1/2 cups milk

4 cups flour

1/2 cup sugar

Oil (for frying)

1 tsp. salt

2 (1/4 ounce) packages yeast

6 Tbs butter/margerine

1 tsp cinnamon and 1/4 cup Sugar (combined)

Directions:
In small pan combine milk, sugar, salt and shortening. Heat only enough to melt butter. Do not boil. Remove from heat, and let cool to a temperature that won't kill the yeast. In a large bowl, combine cooled mixture with yeast; stir to dissolve yeast. Stir in flour 2 cups at a time, beating by hand until smooth. Place dough in a large greased bowl. Cover with a damp cloth and let rise in a warm place until doubled. Gently stretch out dough into flat circles of whatever size you wish them to be. Note: even though you flatten the dough, it will puff up a lot. Fry in oil until brown on bottom, then flip and brown other side. Drain on paper towels, and roll in cinnamon and sugar while still hot.