Blueberry Scones


  • 5 C all-purpose flour
  • 2 Tbs baking powder
  • 1 ½ tsp salt
  • 1/2 C sugar
  • 1/2 C dried blueberries (or use your favorite dried fruit)
  • 2 C heavy cream
  • 1 12 oz bottle of Jubelale
  • 2 C powdered sugar
  • 1 tsp vanilla extract


Preheat oven to 375 degrees. In a mixing bowl, mix flour, baking powder, salt and sugar. Add cream, blueberries and 1 C Jubelale. Stir with a wooden spoon until combined (do not overmix or they will be tough). Drop large spoonfuls of mixture onto a cookie sheet lined with parchment paper and bake for 20 minutes and/or until golden brown.

While scones are cooking, make icing by sifting powdered sugar then add vanilla and 4 Tbs Jubelale. Stir vigorously until smooth with no clumps.

When scones have cooled for 10 minutes (it’s okay if they are still slightly warm), drizzle with Jubelale icing.

Makes 12 scones