Scones (chef's)

     18 c  Unbleached white flour
      6 c  Sugar
      7 tb Baking powder
      3 tb Salt
      3 c  Butter
      9 ea 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


Yield: 60 Servings