Dried Fruit Scones

2 Cups unbleached white flour

1/3 Cup sugar

1 Tablespoon baking powder

1/2 teaspoon salt

1/2 cup dried fruit (I used cranberries for the scone in the picture, but blueberries, strawberries, cherries, or currants would work equally well)

6 Tablespoons butter

3/4 cup heavy cream

2 egg yolks

1 whole egg

1 Tablespoon cream

sugar for sprinkling on top




Preheat oven to 350 degrees F.

In a large mixing bowl, mix together flour, sugar, baking powder, and salt. Add dried fruit and stir to coat with flour. Cut in the butter with a fork or pasty blender. In a separate bowl, beat together the egg yolks and 3/4 cup cream. Add the egg yolk mixture to the dry ingredients and stir until all of the flour has been dampened. Don't over mix. It's o.k. if the dough is a little sticky.
Place the dough on a parchment paper lined baking sheet and pat it down until it is a 1-inch thick circle. Use a sharp knife to cut the circle into 8 wedges. Move the wedges apart, to give the scones room to rise. Beat the whole egg and remaining cream together and use it to brush the top of each wedge. Sprinkle each wedge with sugar. Bake until the scones are golden brown, about 25-30 minutes. Cool for 10 minutes.

Serve immediately