Title: Scones (Chef's)
Categories: Bread Breakfast
Yield: 60 Servings
| 18 | c | Unbleached white flour |
| 6 | c | Sugar |
| 7 | tb | Baking powder |
| 3 | tb | Salt |
| 3 | c | Butter |
| 9 | | Eggs |
| 4 | tb | Vanilla |
| 2 1/4 | c | Milk |
| 1 1/2 | c | Raisins, blueberries |
In a very large bowl, combine all the ingredients, mixing thoroughly. This
is a heavy dough. Roll out to 1/2-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