Oh my yum! Whole Wheat Scones

I took someones Sconecutter-like recipe adapted it to whole wheat - voila!
This is a great prep ahead of time dough for a weekend morning.

Ingredients:

2 packages (2 tablespoons) active dry yeast
1/2 cup lukewarm water1/4 cup sugar
1 tablespoon salt
2 cups warm milk (used my food storage)
1/4 cup butter (can use shortening or fake buttery things)
4 cups all purpose flour or bread flour
2 cups of whole wheat flour (might need up to 1 cup of additional flour as well)

STEP ONE: Dissolve yeast completely in 1/2 cup lukewarm water
STEP TWO: stir in sugar and salt.
STEP THREE: Add warm water or milk; stir until frothy and smooth.
STEP FOUR: Add shortening or butter and 4 - 6 cups of the flour to make a moderately stiff dough which is each to handle.
STEP FIVE: Place dough on lightly floured surface; knead until smooth and elastic, five to six minutes. (I just left it in my KitchenAid)
STEP SIX: Place dough in lightly greased bowl. Cover and let rise in warm place until doubled in bulk, about 1 1/2 hours. (Okay I left it there for a lot longer because I forgot)
STEP SEVEN: Punch down dough. * Place on lightly floured surface and roll out to 1/2 - 1/4 inch thickness. Allow to rest five minutes. Cut with pizza cutter or cookie cutters into desired shapes.
* after I punched down the dough I put it back in the greased bowl and left it in the fridge for a day and a half
STEP EIGHT: Fry dough in deep, hot vegetable shortening (or Vegetable oil) (350 degrees) 30 seconds on each side. Serve hot with honey butter, butter and honey, or jam. Or we did Monte Cristo style with powdered sugar, syrup and strawberries.