Candied cherries and pineapple are added to my favorite scone recipe to make these almost like FRUIT CAKE scones!! I used the Holiday Fruit candied fruit mix (candied red cherries, green cherries and pineapple) from Paradise Fruit Company to make this recipe.
The problem with using fresh fruits in scones is their water content, which can make the scones soggy, but the candied fruits give you all the fruit flavor without the worry of soggy scones.
You can bake your scones in a fancy scone pan like I did, or on a regular baking sheet lined with parchment paper. Both work the same!
Candied Fruit Scones
Print RecipeIngredients
- SCONES:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 6 tablespoons white granulated sugar
- 1/2 cup cold, unsalted butter, cubed
- 1 egg
- 1 tablespoon vanilla extract
- 1/2 cup heavy cream
- 1 cup candied fruit (I used Paradise Fruit Co Holiday Fruit Mix)
- TOPPING:
- 1 egg
- 1 tablespoon heavy cream
- 1/2 teaspoon vanilla extract
- raw sugar
Instructions
SCONES: Sift the flour, baking powder, salt, nutmeg and sugar in a large bowl. Use a pastry cutter to cut the cold butter into the flour mixture. You will still have chunks of butter and the butter will not be completely mixed into the dough. This is fine. Do not overwork the dough or melt the butter.
In a small bowl, whisk together the egg, vanilla extract and heavy cream. Stir the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the candied fruit. Dump the scone dough out onto a lightly floured surface and pat into an 8-inch circle, approximately 1-1/2 inches high. Cut into 8 pie shaped slices and transfer to prepared scone pan or cookie sheet. Place in refrigerator to chill for at least one hour, or wrap the dough and chill overnight.
Once chilled, preheat oven to 375-degrees. Spray a scone pan with baking spray or line a large cookie sheet with parchment paper and set aside and prepare topping.
TOPPING: In a small bowl, whisk together the egg, cream and vanilla extract. Use a pastry brush to lightly brush the top of each scone. Sprinkle raw sugar on top of each scone.
Bake scones in 375-degree oven for 20-24 minutes or until golden brown. Remove baked scones from the oven and let set for several minutes on the baking sheet before transferring to a wire rack to finish cooling.
Notes
Store scones at room temperature in an airtight container for 2-3 days.
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1 Comment
Katherine | Love In My Oven
December 17, 2020 at 2:00 PMCandied fruits definitely make me feel like a kid again! My Mom used them in all sorts of baking and they were so good! I love these scones! So festive!