One of our most requested recipes at the Inn are Joleen's Apricot Scones. These scones are lighter than most and the combination of apricot and nutmeg is a real winner.

Joleen's Apricot Scones
Yield: 24 large scones

Mix together in a large metal bowl
7 ½ c. flour
5 T. baking powder
1 cup sugar
1 ½ tsp. nutmeg

Cut In
15 T. butter
Add
2 1/2 c. cream
1 T. vanilla
3 egg yolks
2 c. milk
6 c. chopped apricots + 1 cup golden raisins

Place dough onto floured counter; then cut into 3 parts, pat each part into 1/2” circles, cut into scone shape or cut out with biscuit cutter. Toss each scone in a sugar/cardamom mixture and bake. Place on parchment lined cookie sheet & bake at 350 F for approx. 25 minutes in confection oven.