Oh my goodness, i LOVED, LOVED, LOVED Fruitcake Scones! No kidding. These luscious scones are not made the way traditional scones are. None of those dry, tough scones for me! These scones have an almost bread-like texture. They’re filled with fruitcake mix so they have lots of candied cherries, candied pineapple, candied lemon peel and candied orange peel in every bite. But my secret weapon is the almond extract that laces both the scone and the icing! The almond flavor just explodes in these luscious scones. Plus, they’re topped with Rainbow Sprinkles. Who doesn’t enjoy Rainbow Sprinkles??
I made three types of scones for our early morning Hostess Committee at church in early November. Lemon, Orange and Fruitcake. All were so amazingly received, but I was surprised at how many people chose the Fruitcake Scones. And it wasn’t just the older generation who grew up on Fruitcake. No, the kids loved these scones too. They may not enjoy fruitcake, but they certainly loved my scones!
Paradise Fruit sent me several flavors of candied fruits to be used in recipes this holiday season. I’ve gotten a lot of enjoyment out of trying out new recipes with their fruits. All of those recipes turned out marvelously, including Cherry Meltaways, White Chocolate Green Cherry Cookies, muffins, Cinnamon Rolls, scones and donuts! Yes, Yes, Yes!
While the scones have several steps, these are perfect for a Thanksgiving week or Christmas week breakfast idea when you have company in for the holidays. You’ll be delighted by how much everyone will enjoy these delicious treats. My scones are sweeter than traditional scones and need no other adornment such as preserves or jams to serve them with. These are perfect just the way they are. Enjoy a batch during the holiday season this year.
Fruitcake Scones are a delightful treat for Thanksgiving week or Christmas week when you have a lot of company at your house.
If you enjoy fruitcake anyway, you’ll love it in scones!
Both the scone and the icing is dosed with almond extract. These Fruitcake Scones just pop in flavor.
While these scones have a few steps, they’re so marvelous to the taste buds, they’re worth it!
I used these ingredients for the scones.
Place unbleached flour in a mixing bowl. (Bleached flour toughens baked goods). Add granulated sugar, baking powder, baking soda and salt.
Stir ingredients to combine.
Add cold butter and work it into the flour mixture with a pastry blender.
Coarse crumbs will form.
Add fruitcake mix.
Stir ingredients to combine; set aside.
Add almond extract to buttermilk or soured milk and stir to combine.
Add buttermilk mixture to dry mixture.
Stir ingredients to combine.
Sprinkle a bread board with flour. Add scone dough.
Sprinkle flour generously over top of scone dough.
Measure out about 3/4 cup more flour to be used to work into the dough. Spread your fingers apart and begin working the flour into the dough. Turn the dough over partially and continue working in more dough, until the dough is no longer sticky. You may use ALL of the extra flour
Shape the dough into a seven-inch round about two inches deep.
Cut the dough into eights.
Line a cookie sheet pan with parchment paper. Place scones on parchment paper, making sure you leave plenty of room between each one. The scones will expand a lot while baking.
Combine egg and half-and-half in a small bowl.
Whisk ingredients to make an egg wash.
Brush egg wash over top and sides of each scone with a pastry brush.
Bake scones at 400 degrees for about 20 minutes or until scones test done with a toothpick. My scones took 23 minutes to bake completely. Cool scones.
I used these ingredients for the Almond Icing.
Place powdered sugar in a mixing bowl. Add half-and-half.
Add almond extract.
Whisk ingredients until smooth to combine.
Transfer scones to wire cooling racks. Spoon or pour glaze over top of scones.
Immediately sprinkle Rainbow Sprinkles over top of iced scone before glazing the next scone. That way the funfetti sprinkles with adhere to the icing.
Fruitcake Scones are a delectable treat to make during the holiday season when fruitcake mix is available in stores.
Every bite will have you drooling!
I could have eaten ALL of these scones! They’re so, so good.
Even those who don’t enjoy traditional fruitcake will be surprised at how much they enjoy Fruitcake Scones!
Here’s the recipe.
(My own concoction)
- 1 large cookie sheet pan
- parchment paper
- 1 large mixing bowl
- 1 wooden spoon
- 1 whisk
- 1 bread board
- measuring cups
- measuring spoons
- 2 cups unbleached all-purpose flour (bleached flour toughens baked goods)
- 1/3 cup granulated sugar
- 1 1/4 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. sea salt
- 1/2 cup salted butter cold (1 stick)
- 8 oz. container Paradise extra fancy fruitcake mix
- 1 cup buttermilk or soured milk
- 1 tsp. almond extract
- 1 large egg
- 1 tbsp. half-and-half
- 3/4 cup unbleached all-purpose flour or more, as needed to work into scone dough
- 1/4 cup half-and-half
- 3 cups powdered sugar
- 1 tsp. almond extract
- 2 oz. funfetti sprinkles
- Preheat oven to 400º.
- Line a cookie sheet with parchment paper.
- Set aside.
- In a large mixing bowl, place flour, granulated sugar, baking powder, baking soda and salt.
- Stir or whisk well to combine ingredients.
- Add butter and cut into mixture with a pastry blender until coarse crumbs form.
- Add fruitcake mix and stir again to combine.
- Measure out buttermilk in a small measuring cup.
- Add almond extract and stir to combine.
- Pour buttermilk mixture into flour mixture adding only enough to make a soft dough.
- Measure out about a 3/4 to a cup of flour.
- Sprinkle about a quarter cup on the bread board.
- Transfer dough to the floured bread board; sprinkle very generously with some of the flour; spread your fingers out and begin working flour into the dough.
- Continue working the flour into the dough with your fingers.
- Turn dough over about half way and sprinkle with more flour.
- Continue this pattern and work the flour into the dough with your fingers.
- This will take approximately 15-20 seconds to get most of the flour worked into the dough.
- The goal is to get flour worked into the texture so that it's not so sticky.
- Pat dough into a 7-inch round about two inches deep.
- Cut the dough into eighths.
- Transfer the scones onto the parchment paper-lined cookie sheet.
- Combine egg and cream in a small bowl with a whisk.
- Brush each scone with egg/cream mixture.
- Bake at 400º for approximately 20 minutes, or until a toothpick inserted in center comes out clean.
- Remove scones to wire racks and cool approximately 10 minutes before adding glaze.
- Add glaze and serve.
- In a large sized mixing bowl, whisk half-and-half, powdered sugar and almond extract until smooth.
- Set scones on wire cooling rack.
- Pour icing over top of each scone.
- Sprinkle immediately with colored sprinkles after glazing each scone.
- Let glaze set for 5-10 minutes before serving.
Fruitcake Mix provided courtesy of Paradise Fruit.
© Can’t Stay Out of the Kitchen
Even the kids who tried these scones enjoyed them since they have all the pretty sprinkles on top!
So many people came up to me and told me how much they enjoyed these scones. The almond extract made the difference.
If you’re a scone lover, you’ll really enjoy these scrumptious scones.
Fruitcake Scones are one of those recipes that can soon become addictive! I certainly could have eaten more than one!