Scones / Navajo Tacos

Thanks to the reminder from our friends of the existence of Navajo Tacos, I went in search of a great scone recipe. I think I have found it with this one. For those that are not dealing with soy allergies, an easier solution would be to flatten refrigerated biscuits and fry. And don't forget to sweeten the extra scones with either honey butter or a butter, cinnamon and sugar mixture!

Scones:
2 1/2 C warm water
1 1/2 tsp yeast
1/4 C sugar
1/2 tsp salt
8 tsp oil
6 C flour

Combine first 3 ingredients and let rest 5 minutes.
Add remaining ingredients, but add flour a little at a time until dough is no longer sticky ( I usually use the whole 6 cups)
Allow to rise 1 hour. (I find throwing it into a 100* oven works really well for this... remember to turn off oven once it has reached this temperature)
Break off pieces of dough that are about the size of an egg and "flatten out" with hands to around 1/4-1/2 inch thickness.
Deep fry until golden brown on both sides.

At this point you have some options, meaning, what to top them with...
2 cans chili (homemade is once again our friend here)
lettuce
onion
cheese
beans (black, chili, or pinto)
diced tomato
cheese
sour cream
guacamole
salsa

**A quick solution I usually use is to brown a lb ground beef and diced onions, then add a can of diced tomatoes (mexican flavored), spices, and black beans into a pan and top our tacos with this.