Breakfast Scones

1 quart Ice water
5 pounds Biscuit mix
1 cup Sugar
2 cups Raisins or currants
1/2 teaspoon Nutmeg
3 tablespoons Lemon extract
2 Eggs
1/2 cup Milk
Sugar


Preheat oven to 450 In large mixing bowl, pour in ice water, making sure no ice remains. Add biscuit mix, sugar, raisins, nutmeg and lemonextract. Mix with electric mixer on low speed for two minutes, scraping sides often to blend well. Roll dough onto a floured board to form an 8.20 inch rectangle. Cut dough into 2-inch squares (60: cut squares into little triangles (120. Place triangles on buttered baking sheets. Whisk eggs and milk together. Brush over scones. Sprinkle heavily with sugar. Bake for 7-10 minutes or until golden brown. Serve hot.

from Jack Daniels Hometown Celebration Cookbook