Cream Scones

Preheat oven to 375 degrees F.

In large bowl, stir together flour, 2 tablespoons sugar, baking powder, and salt until well combined. With pastry blender or 2 knives, cut in butter until mixture resembles coarse meal. Stir in dried fruit.

In small bowl, whisk together cream and egg yolk. In another small bowl, make the egg wash: whisk together egg white and 1 tablespoon water; set egg wash aside.

Make well in center of dry ingredients, pour cream mixture, and stir just until dry ingredients are moistened. Transfer dough to lightly floured surface and knead 5 or 6 times until it just holds together.

Transfer dough to large ungreased baking sheet. With lightly floured hands, pat dough out into 8-inch round. With sharp knife, cut into 12 wedges; cut all the way through, but do not pull wedges apart or separate them. Brush dough with egg wash and sprinkle with remaining 1 tablespoon sugar.

Bake 25 to 30 minutes, or until top is golden brown and toothpick inserted in center comes out clean. Separate scones and transfer to wire rack. Serve warm or at room temperature.