Fruitcake Scones



I like fruitcake..am I in the minority? I do have my favorite fruitcake though which I bake for Christmas. I also loved the green glaced and red marashino with nuts in these scones. A perfect addition to a Christmas brunch.
  • 1 3/4 cup flour
  • 1/4 cup whole wheat flour
  • 1/4 cup sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 cup glazed green cherries, diced
  • 1/4 cup red marashino cherries, diced
  • 1/4 cup walnuts, chopped
  • 1/4 cup almonds, sliced
  • 1/2 cup cold butter
  • 2 eggs
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract
In a medium size bowl, whisk together flours, sugar, baking powder, and salt. Using a pastry blender, cut in butter until it's like coarse crumbs. Fold fruits and nuts into the flour mixture until coated. In a separate bowl whisk together eggs, cream and extracts. Add wet ingredients to dry just until blended. Turn dough out on a cookie sheet lined with parchment paper, knead just until dough comes together in a ball. Flatten dough into a pie shaped circle, approx 1 inch in thickness and cut into 12 wedges or more depending on the size of pieces you want. Bake in a 400º oven for 15 to 17 minutes or until lightly browned. Serve plain with butter, cream cheese, or devonshire cream. Or drizzle with icing and sprinkle with sliced almonds.

To print recipe click on the Title. Print button will show at the bottom of the recipe.
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