Fruitcake Scones

To prepare the fruit: In a medium bowl, combine the dried fruit and brandy; cover and let rest overnight. For a shortcut option, combine the ingredients in a microwave-safe bowl and heat for 2 to 3 minutes, until very hot, then cover and let rest for 1 hour. 

Preheat the oven to 425°F with a rack in the upper third. Lightly grease the wells of a mini scone pan.  

To make the scone dough: In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and spices. Add the butter to the dry ingredients and toss to coat in flour. Use your fingers or a pastry blender to work the butter into the flour until unevenly crumbly, with most pieces the size of a pea.   

Strain the fruit, reserving any liquid (you’ll use it to make the glaze), then add the fruit and pecans to the flour-butter mixture and stir until incorporated. 

In a small bowl, whisk together the egg, milk, vanilla, and orange oil. Use a flexible spatula to stir the liquids into the flour-butter mixture until a soft, sticky dough forms with no dry bits of flour remaining. The mixture will be wet. 

Portion the scone batter evenly into the wells of the mini scone pan; a rounded 2-Tablespoon Scoop works well here. Wet your fingers and gently smooth the batter, spreading it to the corners of the wells.  

Bake the scones for about 14 to 16 minutes, until the tops are golden brown. 

Remove from the oven and allow to cool for 5 minutes in the pan before turning them out to finish cooling on a rack. Meanwhile, prepare the glaze. 

To make the glaze: In a small bowl, combine the confectioners’ sugar and reserved fruit liquid. Add 1/2 teaspoon milk and stir vigorously with a spatula, until combined. Add the remaining milk, 1/2 teaspoon at a time, until the glaze is smooth and thin enough to drizzle.   

Drizzle the glaze over the tops of the warm scones. Serve warm or at room temperature. 

Storage information: Store any leftover Fruitcake Scones, covered, at room temperature for several days; freeze for longer storage.