Fruitcake Scones

Fruitcake Scones

The Holidays would be boring if no one referenced Fruitcake, right?

It seems to be the talk of a lot of jokes.

All I know is my dad loves it.

So these were made with him in mind.

Not sure these will stay fresh for years and years, but I’m sure he’ll be putting a few in the freezer so he can snack on them in the coming weeks.

All the while thinking of his wonderful daughter of course!

Fruitcake Mix is diced up pineapple, cherry, orange rinds and other candied fruits.

Roll your scone dough into a log in between wax paper.

Roll out scone dough to desired thickness. Scones puff up nicely. If you want them thick. Roll them about 1/2″ thick. For thinner scones 1/4 “

 

I used a 4 inch round cookie cutter to cut the scones.

 

 

Be sure to check out my fruit cake sugar cookies too.

Print Recipe
5 from 2 votes

Fruitcake Scones

Ingredients

  • 2 cups Gold Medal All Purpose Unbleached Flour
  • 1/4 cup brown sugar
  • 1 cup fruitcake mix or diced up candied fruit
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup cold butter diced
  • 1/2 cup heavy cream
  • 1/2 teaspoon vanilla bean paste or extract
  • 1 teaspoon Rum emulsion or extract
  • 2 eggs

Instructions

  • Mix flour, sugar, baking powder, and salt together.
  • Cut in cold butter with a pastry cutter until the mixture resembles coarse crumbs.
  • Fold in fruitcake mix so it’s coated with flour.
  • Add cream, extracts, and lightly beaten eggs and mix until blended.
  • Knead on a floured surface until the dough is smooth.
  • Roll out dough in between wax paper.
  • Cut with a cookie cutter.
  • Bake on parchment-lined baking sheets at 400 degrees for 15 minutes or until lightly golden.
  • Serve warm or allow icing to cool and ice with a glaze icing.

Notes

Glaze icing
1 1/2 cups powdered sugar
1 tablespoon corn syrup
2-3 tablespoons water
1 teaspoon vanilla extract
Mix until smooth and creamy. Add more water or powdered sugar to adjust the consistency desired.

 

 
 

These are not only great hot with butter slathered on them, they are great with icing too.

fruitcake-scones-createdbydiane

8 Comments

  1. Recipe calls for rum emulsion but I don’t see anything about it in the instructions. Also, what is a rum emulsion? Thanks.

    1. rum emulsion is a baking flavor like extract but has a really great smooth flavor, less alcohol tasting. You can add rum extract instead. I just prefer the flavor of rum baking emulsion (I use LorAnn brand) and you add it when you add the vanilla. If you don’t have either, add a splash of rum.

    1. Yes, of course you can use vanilla or almond extract if you don’t want to use rum extract. Coconut extract is another great possibility.

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