The bakery at Camp Denali provides tasty treats for both our lodges. These scones go right from the oven to guest breakfast.

Rosemary and Golden Raisin Scones

Yield: 24 Scones

• 16 cups all purpose flour
• ½ cup sugar
• ½ cup baking powder
• 3 tablespoons salt
• 3 cups golden raisins
• 3 tablespoons chopped rosemary (stems removed)
• 3 pounds cold butter, diced
• 12 eggs
• 3 cups cream
• 2 ½ teaspoons vanilla

1) Mix together dry ingredients in mixer.  Add diced butter and mix until dime size pieces. Mix in cream, eggs and vanilla while mixer is still running. Mix until it comes together.

2) Pat dough out with hands on a floured surface until flat and is about 1½ inches in thickness. Use round cutter (or ball jar lid) to cut into rounds of 3-4 inches in diameter. 

3) Place on sheet lined with parchment paper or nonstick spray in freezer for about 2 hours. (Optional: baste top of scones with buttermilk and lightly sprinkle with sugar)

4) Bake at 375 for 20-25 minutes or until golden brown.