Candied Fruit Scones

Candied Fruit Scones

Colorful scones provide a delicious alternative to the traditional holiday fruitcake.

Candied Fruit Scones
Yield: 12 scones • Preparation: 10 minutes • Bake: 4 minutes
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  1. 2 cups all-purpose flour
  2. 2 tablespoons sugar
  3. 1 tablespoon baking powder
  4. ½ teaspoon salt
  5. 2 tablespoons cold unsalted butter
  6. 2 tablespoons cold cream cheese
  7. 8 ounces mixed candied fruit
  8. 1 cup plus 2 tablespoons half-and-half, divided
  9. ¼ cup confectioners’ sugar
  1. Preheat oven to 350°.
  2. Line a baking sheet with parchment paper. Set aside.
  3. In a large bowl, combine flour, sugar, baking powder, and salt, whisking to remove any lumps. Using a pastry blender, cut butter and cream cheese into flour mixture until mixture resembles coarse crumbs. Add candied fruit, stirring to combine. Add 1 cup half-and-half, stirring just until dry ingredients are moistened. (If mixture seems dry, add more half-and-half, 1 tablespoon at a time, until a dough forms.)
  4. On a lightly floured surface, roll dough into a 1-inch-thick square. Cut into 12 squares. Place scones on prepared baking sheet.
  5. Bake until lightly golden, 11 to 14 minutes. Cool completely on pan.
  6. In a small bowl, combine confectioners’ sugar and remaining 2 tablespoons half-and-half, whisking until smooth. Drizzle over cooled scones.
TeaTime Magazine
From TeaTime November/December 2011


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