Scones (chef's)

Yield: 60 servings

Measure Ingredient
18 cups unbleached white flour
6 cups sugar
7 tablespoons baking powder
3 tablespoons salt
3 cups butter
9 eaches eggs
4 tablespoons vanilla
2¼ cup milk
1½ cup raisins, blueberries

In a very large bowl, combine all the ingredients, mixing thoroughly.

This is a heavy dough. Roll out to ½-inch thick. Cut the dough with a 4-inch round cutter. Place scones on lightly oiled cookie sheet.

Bake at 350 degrees, 15-20 minutes. Tops are a golden brown when done.

Serve warm with real butter, Lemon Curd, or Mock Devonshire Cream.

Makes 120 scones

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