2025 National Festival of Breads Finalist

Felice Bogus

North Carolina

INGREDIENTS

Dough

1 cup diced candied fruit (such as pineapple, cherries, citron, orange peel, raisins)

Dark rum, as needed*

2 cups Gold Medal All-Purpose Flour

2 teaspoons baking powder

¼ teaspoon salt

⅓ cup cold unsalted butter, diced

½ cup roughly chopped toasted pecans

½ cup heavy cream

1 large egg, beaten

3 tablespoons honey

1 teaspoon pure vanilla extract

Glaze

1 large egg, beaten

1 tablespoon heavy cream

*Non-alcoholic alternatives: hot tea or orange juice 

DIRECTIONS

In a small bowl, place candied fruit and add enough rum to just cover the fruit. Cover; let fruit soak at room temperature for 6 hours or overnight, stirring occasionally. Drain well and pat dry on paper towels.

Preheat oven to 375°F. Line 2 half-sheet baking pans (18” x 12” x 1”) with parchment.

In food processor bowl fitted with plastic dough blade, place flour, baking powder and salt; pulse a few times to combine. Add the butter and pulse until the butter is finely cut into the flour mixture.

Transfer the flour mixture into a mixing bowl and stir in the soaked fruit and pecans.

In a measuring cup, beat together well ½ cup cream, egg, honey and vanilla.

Make a well in the center of the flour mixture and add the liquids, stirring with a wooden spoon, until the batter forms clumps. If the batter is crumbly, drizzle with an additional 1 - 2 tablespoons cream. Turn dough onto lightly floured surface and knead about 10 seconds.

Divide the dough in half and pat or press with a light hand into a 6-inch circle, about 1-inch thick. Cut dough into 6 even wedges and place on baking sheet 2 inches apart. Shape the remaining half of dough.

For glaze: Whisk egg and cream together and brush over the scones.

Bake about 15 minutes, or until lightly browned and the internal temperature is 200°F. Transfer scones to wire rack and let cool.

Yield: 12 small scones.