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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.
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Preheat the oven to 425°F with a rack in the upper third. Lightly grease the wells of a mini scone pan.
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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.
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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.
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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.
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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.
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Bake the scones for about 14 to 16 minutes, until the tops are golden brown.
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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.
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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.
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Drizzle the glaze over the tops of the warm scones. Serve warm or at room temperature.
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Storage information: Store any leftover Fruitcake Scones, covered, at room temperature for several days; freeze for longer storage.
