In article >,
Robert Klute > wrote:

> On Tue, 10 Mar 2009 11:36:00 -0700 (PDT), julieg >
> wrote:
>
> >What a great idea, I will leave recipes soon, I teach cookery at
> >school and would love to share ideas.
>
> Here is a recipe from the Fairmont. It has been published many times.
>
>
> 36 oz flour (2lb, 4oz)
> 9 oz sugar
> 9 oz butter (hard)
> 2 oz baking powder
> 6 oz raisins
> 6 eggs
> 16 oz whipping cream
> 1/8 tsp salt
>
> Crumb flour, butter, sugar, baking powder & salt
> Add 5 eggs plus 1 egg white (save yolk for wash) slowly
> Add raisins
> Add cream and mix into smooth dough
> Roll out to 1/2-in thickness
> Cut into desired size and shape (should make ~ 35)
> Egg wash with reserved yolk
> Bake at 350 deg for 25-30 minutes
>
> Serve with clotted cream and jam.

Huh. Eggs in scones. Who'd have thought it.

Miche

--
Electricians do it in three phases