FRUITCAKE SCONES
Makes 8
If you’re a traditionalist, these bourbon-glazed beauties will be your new favorite. Baking in a wedge pan provides slightly crispy edges, a soft center, and a slice of goodness all to yourself.
Cake:
6 ounces mixed candied fruit, chopped
¼ cup bourbon
1½ teaspoons vanilla extract, divided
¼ cup unsalted butter, softened
½ cup granulated sugar
1 large egg, room temperature
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon kosher salt
3 tablespoons whole buttermilk, room temperature
Glaze:
1 cup confectioner’s sugar
2 tablespoons unsalted butter, melted
1 tablespoon bourbon
1 to 2 tablespoons heavy whipping cream
Garnish: chopped mixed candied fruit
1. For cake: In a small bowl, stir together candied fruit, bourbon, and 1 teaspoon vanilla. Cover and let stand at room temperature for at least 12 hours or up to 24 hours.
2. Preheat oven to 325°. Spray an 8-well cast-iron wedge pan with baking spray with flour.
In a large bowl, beat
