Combine water, yeast, and sugar in a bowl. Stir gently, and let sit 10 minutes. In a separate bowl, combine the flour and salt. Cut in the shortening. Mix it together with a fork, or pastry mixer. Add the beaten egg to the yeast mixture. Add the flour mixture. Mix thoroughly. Dough should be very smooth and pliable, and only slightly sticky. Cover and let rest 1 hour. Fill a large pan with 1 ½ - 2 inches of oil, and heat to 350°F. Punch down the dough, and divide it into 10 balls. Roll into round discs about ¼" thick or stretch with your fingers until desired thickness. Fry in oil for about 1 minute per side, or until golden brown all the way through. Drain on paper towels to cool. Serve with honey or cinnamon sugar, or top with taco toppings for Navajo Tacos. Leftover scones freeze well. Makes 10 scones.