Title: Scones (chef's)
 Categories: Breads, Breakfast
      Yield: 60 Servings
 
     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