Chef's Scones

This is a professional bakery recipe that yields 120 scones, so it’s built for a crowd, a bake sale, or a serious freezer stash.

The dough comes together in one big bowl: flour, sugar, butter, eggs, vanilla, and milk, with raisins or blueberries folded in at the end.

Roll it thick, cut it wide, and bake until the tops turn that irresistible golden brown.

Serve warm with real butter, lemon curd, or mock Devonshire cream for the full afternoon tea experience.

Kitchen Tips

• To scale down for home baking, divide all ingredients by 10 for a dozen scones.
• Keep the butter cold and cut it into the dry ingredients for flakier results.
• Don’t overwork the dough. A few lumps of butter are a good sign, not a problem.
• Freeze unbaked scones on a sheet pan, then bag them. Bake from frozen, adding a couple extra minutes.