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.
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.