• 5 oz. peanut flour
• 1 3/4 tbsp. baking powder
• 3/4 tsp. salt
• 5 oz. sugar
• 5 oz. raspberries or strawberries, frozen
• 1 pt. cream
• 2 lb. 8 oz. total amount

Mix all dry ingredients together with a paddle in the 20 qt. bowl.

Add frozen fruit.

Add cream and mix just until combined.

Divide into 2 equal pieces and shape into 10" circles, freeze!

Cut into 10 wedges, brush with milk and sprinkle with coarse sugar.

Bake at 375°F for about 20 minutes.

Yield: 10 4 ounce Scones

Source: © Robert Jörin 1993