Chef's Scones
Yield
120 sconesPrep
15 minCook
15 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 18 | cups |
all-purpose flour
|
|
| 6 | cups |
sugar
|
|
| 7 | tablespoons |
baking powder
|
*
|
| 3 | tablespoons |
salt
|
|
| 3 | cups |
butter
|
|
| 9 | large |
eggs
|
|
| 4 | tablespoons |
vanilla extract
|
|
| 2 ¼ | cups |
milk
|
|
| 1 ½ | cups |
raisins, seedless
or blueberries |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4.3 | l |
all-purpose flour
|
|
| 1.4 | l |
sugar
|
|
| 105 | ml |
baking powder
|
*
|
| 45 | ml |
salt
|
|
| 7.1E+2 | ml |
butter
|
|
| 9 | large |
eggs
|
|
| 6E+1 | ml |
vanilla extract
|
|
| 532 | ml |
milk
|
|
| 355 | ml |
raisins, seedless
or blueberries |
|
Directions
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 to 20 minutes.
Tops are a golden brown when done.
Serve warm with real butter, Lemon Curd, or Mock Devonshire Cream.
Makes 120 scones
