Easy Gluten-Free Fruitcake Scones

My inspiration for this gluten-free fruit cake scone recipe came from a recipe I saw in the King Arthur catalog I received in the mail. Their version wasn’t gluten-free, so I completely changed the recipe, using my base gluten-free scone recipe and more natural, unsulfured dried fruit.

I am so happy with how this new scone recipe turned out. Candied fruit isn’t always easy to find, so my recipe uses regular dried fruit, which is available at any grocery store. If you enjoy eating fruitcake over the holidays but hate the time it takes to make and all of the fuss, this easy scone recipe is the perfect solution!

These gluten-free fruitcake scones pull in all the holiday fruit flavor without the dense, sticky cake texture. The brandy-soaked dried fruit softens into the dough, and the vanilla icing gives just enough sweetness without making them feel heavy or fussy.

If you are a scone fanatic like me, I have so many incredible, gluten-free scone recipes for you to try. I include them all in my Gluten-Free Scones Guide. Check out all of my Gluten-Free Christmas Recipes for more baking inspiration.

A Note From My Kitchen

When I saw this Christmas scone recipe in the King Arthur holiday catalog magazine, I knew I had to create a gluten-free version. Their recipe uses a LOT of dried fruit, so I used my cranberry scone recipe as the base. I only tested this recipe with King Arthur Measure for Measure, and their flour worked perfectly, as it does for all of my gluten-free scone recipes.

I would try to avoid some of the starchier blends because the dough gets so wet with all the soaked fruit. I did test plant-based butter, Earth Balance, and it worked well. I found freezing it and grating it into the dry ingredients worked better to keep the bits really cold.

As you mix the dough, if it sticks to your fingers, add 1 to 2 tablespoons of flour. If it cracks, add 1 tablespoon of milk.

Ingredient Notes and Easy Swaps:

For the full list of ingredients and amounts, please go to the recipe card below.

• Gluten-Free Flour Blend – I tested this scone recipe with King Arthur Measure for Measure. Other blends will work, but you will need to keep an eye on the dough and make adjustments with more milk or flour as needed. Read Why Gluten-Free Flour Blends Vary to learn more about this.
• Binder – If your gluten-free flour blend doesn’t contain a binder, add 3/4 teaspoon of xanthan gum. Learn Why Binders are Important in Gluten-Free Baking.
• Baking Powder – It is important to use aluminum-free baking powder to avoid any metallic aftertaste.
• Sugar – I used regular sugar, but you can swap it for coconut sugar if you prefer.
• Butter – Use unsalted butter. You can also swap plant-based butter if you are dairy-free.
• Dried Fruit – I used unsulfured dried fruit, but you can use any type you like. Mix and match different types of dried fruit for a variety of flavors in every bite. I used apricot, raisins, and tart dried cherries.
• Eggs – Use size large eggs.
• Brandy, Rum, or Whisky – This is what you will soak your dried fruit bits in for that traditional fruitcake flavor. If you do not want to use alcohol, swap it for apple juice.
• Milk – I used Oatly Super Basic Oat Milk. Any regular or dairy-free milk will work in this scone recipe.

How to Make Gluten-Free Fruitcake Scones (Step-By-Step)

Step 1: Chop up the dried fruit and add either the bourbon or apple juice. Let it soak overnight. If you are in a hurry. Microwave the fruit and liquid for 40 seconds until hot. Let it sit for an hour. Stir a few times so all of the fruit gets saturated as it soaks.

Step 2: Add the orange zest and mix well. The fruit should look plump but not dripping. If excess liquid remains, drain 1 to 2 teaspoons before mixing.

Step 3: Add the gluten-free flour, sugar, baking powder, and salt to a large mixing bowl. Whisk to combine.

Step 4: Add the cold butter chunks and use a pastry blender to cut in the butter. When you are finished, the dry ingredients should look like small crumbles.

👀 Sandi Says: If you do not have a pastry blender, freeze the butter, then use a large cheese grater to shred it into the flour mixture.

Step 5: Whisk together the wet ingredients. Add the soaked fruit and toasted pecans. Mix well. Pour the wet ingredients into the dry ingredients and mix into a soft but workable scone dough.

NOTE: Because of all of the soaked fruit and the variation among different gluten-free flour blends, you may need to add more flour if the dough is sticky. It is normal to make adjustments like this.

Step 6: Place a piece of parchment paper on a cookie sheet. Place the dough onto the parchment paper and shape it into a circle about 2 inches tall. Use a sharp knife to make cut marks about 1/3 of the way down into the dough.

(Because of the volume of soaked fruit, this dough bakes best as a whole round. Partial scoring prevents fruit pieces from drying out and helps steam release without crumbling.)

Step 7: Bake the scones at 350º F for 25 minutes. They should look golden when they are finished baking.

Step 8: Remove the scones from the oven and place them onto a cooling rack. When the scones are finished cooling, use a knife to cut along the cut lines to cut them into wedges.

Optional Icing:

Mix powdered sugar with fruit juice and milk or cream, then add a half teaspoon of pure vanilla extract. Drizzle on top of the scones.

Tips For Success:

• Make sure your butter is very cold. The cold butter makes steam pockets in the dough, which creates the flaky layers.
• You can omit the nuts to make these nut-free or use walnuts instead of pecans.
• Let the scones fully cool before baking so they don’t crumble along the cut lines.

Frequently Asked Questions:

More Gluten-Free Scone Recipes:

Want more easy gluten-free scone recipes to try? See all of my gluten-free scone recipes and find a new favorite or two.

• Gluten-Free Snickerdoodle Scones
• Easy Gluten-Free Maple Walnut Scones
• Gluten-Free Orange Scones
• Fresh Gluten-Free Cinnamon Apple Scones