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.
- 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
- 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.
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.
If you like this or any other recipe at 
Lizthechef says
This is a wonderful recipe! I love good fruitcake and have made cookies with it but scones sound terrific! Happy Holidays.
Sue/the view from great island says
These sound like a huge step up from fruitcake, great recipe!
Amanda says
Fabulous Diane, Merry Christmas!
Karen says
Recipe calls for rum emulsion but I don’t see anything about it in the instructions. Also, what is a rum emulsion? Thanks.
Diane says
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.
Dorothy says
Can you leave out rum. Maybe use almond or vanilla extract
Diane says
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.