A Gift. . .
This morning, I decided that instead of feeding you words, I’d feed you scones. I’m fairly certain, that if Jesus had been born to an English mother he would have declared himself the “Scone of Life” not the “Bread of Life”. He was, after all, born in an Inn’s stable. . . and in first century Palestine, that’s as close to “Bed and Breakfast” as you’re going to get.
Anyhow! Fruitcake gets a bad rap and I’m all about redemption. So, I’m offering you this bit of a gift: a fruitcake you can believe in. A fruitcake that can sooth your soul. And if you eat it with a cup of strong coffee, it might just indeed become The Scone of Life.
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Wende’s Fabulous Fruitcake Scones
Ingredients:
2 Cups of Unbleached Flour
1 TB Baking Powder
3 TB Sugar
4 TB Butter
1/2 Cup Shredded Sweetened Coconut
1/2 Cup Glace Fruit (fruitcake mix)
Scant 1 Cup of Half and Half. (You can use whole milk, if you do, you’ll need 3/4 cup)
Sugar for dusting
Directions:
Preheat oven to 425
Mix the Flour, BP, and Sugar together. With a pastry cutter, cut in butter. Once the butter is evenly distributed, with a wooden-spoon, mix in coconut and fruitcake mix. Then pour milk over the mix and work quickly to bring the mixture together. Do not over mix.
Divide into 2 rounds, pat into neat flat circles, and dust with sugar. Cut into wedges, separate, and bake for 9-11 minutes.
The coconut sounds wonderful in the scones–YUMMY. However, I don’t know if I could eat the candied fruits. I could never do fruitcake or spumoni ice cream for that reason. They sure look pretty though!!
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Oh ye of little faith! 😀 ~W
Candied fruit is a deal-breaker for me. But I love me some good scones! YUM!
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Hey! What are we always telling our kids, “Try it, you might like it?” Hmmm?? 😀 ~W
MoC, did you print this? I expect to see this at Thanksgiving 🙂
He was, after all, born in an Inn’s stable. . . and in first century Palestine, that’s as close to “Bed and Breakfast†as you’re going to get.
You’re very amusing. This made me smile.
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😀 I’m so glad. I aim to amuse. It doesn’t happen all that often, tho. ~W
Well you may have made a believer out of me … these scones look delicious!!
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They are! Despite my naysayers up there, they are amazing and nothing like fruitcake. 😀 ~W
Okay, Wende, I’m going to try these only because you offered it as a gift. I’ll let you know how they turned out.
My grandmother speaks of such fruitcakes…She’s going to be 95, so I know that she knows what she’s talking about. I have never liked the taste of candied fruit necessarily…but I ADORE the way it looks, and the scones of life look so very festive. What a perfect way to start out the week.
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I should probably amend the recipe so people know they can just use candied cherries. 😀 But I’m going to be stubborn here. 😀 ~W
“Scone of Life” — I love it! Also love checking in on you and your world. Love to read your writing — I can just hear you — like you were talking just to me.
And yes, fruit cake has gotten a bad reputation…my mom used to make a similar concoction with orange jellied candies, coffee and I don’t remember what else but it was yummo! I just remember it took a lot of time and she mixed it up in a big ol’ tub that we used to bathe little foster babies in…
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Yeah, I’m not sure anyone else got my communion reference. 😀 Glad you did. Thanks so much for chiming in! I didn’t know you read and it’s lovely to know you do. Hope all is well with you. 😀 ~W
Did you really say “bad rap?” I take that as an invitation:
I stumble back on evidently, my oh my
And find that all them ladies have been gettin’ high
When I saw the fruitcake I thought it was a joke
But then realized they don’t have no dope to smoke
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Seriously? Where have you been for 18 months. Don’t tell me you’ve been serving time for those lousy rhymes. 😀 hahah ~W
That is an awesome recipe! They look wonderful.
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Terrific! Let me know what you think! 😀 ~W
Fruitcake has indeed gotten a bad rap. When I was very small, my mom made fruitcakes in September, wrapped them in cheesecloth and stored them in a metal can on the attic steps. Two or three times a week she’d soak the cheesecloth in bourbon. The cakes were “ready” pretty close to Christmas. Now if you could figure a way to inject the bourbon into the scones…
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For you, Bob:
Bourbon Glaze
Whisk 1/2 cup of sifted powdered sugar and 2 tablespoons of Bourbon. Add Milk (1-2 TS) as necessary to reach the right consistency. Using a fork, drizzle over warm scones. Voila, Fruitcake.
That’s got real promise! Field testing to follow.
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Ooh… let me know! 😀 ~W
Thanks for the recipe. I was left with a little over a cup of candied fruit that I had soaked in rum for secret-family-recipe-fruitcake-very-good-and-rummy. However, my parents-in-law “forbade” me from making it since they were BUYING fruit cake. I googled fruitcake cookie and those looked bad – too fruity. And then I googled fruitcake scone and I got this! I just finished making 4 batches (doubled recipe, halved wedge size) and its good! Thanks very much for the recipe. A few comments: a little too sweet for my taste, even without the sugar dusting on the top. I used half raisins and half candied fruit. And the coconut? Its flavor doesnt really come through so what purpose does it serve? I am not baker enough to figure that out. Thanks again! This is the third and final item in my cookie gift pack, the other two being gingerbread men cookies and caramel crumb bars.