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5 C All-Purpose Flour
2 Tbl. Baking Powder
1 ½ t. Salt
½ C Sugar
½ C Diced Dried Apricots
(or use your favorite dried fruit)
2 C Heavy Cream
12 oz. Bottle of Jubelale
2 C Powdered Sugar
1 t. Vanilla Extract
Makes 12 scones |
Preheat oven to 375º.
In a mixing bowl, mix first five ingredients.
Add cream and 1 C Jubelale.
Stir with a wooden spoon until combined
(do not overmix or they will be tough).
Drop in large spoonfuls onto a cookie sheet lined with parchment paper.
Bake for 20 minutes until golden brown.
While they are baking, make icing:
Sift powdered sugar. Add vanilla and 4 Tbl. Jubelale, stir vigorously until smooth with no clumps.
When scones have cooled for 10 minutes (its okay if they are still slightly warm), drizzle with Jubelale icing. |