Ingredients

• 2-1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1-1/2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon allspice
• 1/4 teaspoon cloves
• 1/2 cup dried cranberries
• 1/3 cup dried apricots, chopped
• 1/4 cup finely chopped walnuts or pecans
• 1/2 cup unsalted butter, chilled, cut up
• 2 eggs, divided
• 3/4 cup whipping cream
• 1 tablespoon water
• 1 tablespoon large crystallized sugar

Instructions

1. Heat oven to 400 degrees.
2. Line a baking sheet with parchment paper.
3. Whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon , nutmeg, allspice and cloves.
4. Stir in dried fruit and nuts.
5. Cut in butter until butter is the size of a blueberry.
6. In a small bowl whisk together 1 of the eggs and cream until blended.
7. Pour into flour mixture.
8. With hands press together to form dough into a ball.
9. Place on the prepared baking sheet; pat into a 8-inch round 1-in. thick disk.
10. Cut into 8 wedges.
11. Separate slightly.
12. Whisk together remaining 1 egg and water.
13. Lightly brush over top of scones.
14. Sprinkle with crystallized sugar.
15. Bake 20-25 minutes.
NOTE: If you want to make the scones into a mini size make 2 disks, cut into 8 wedges and bake 17 minutes. Makes 16

Notes