Festive Scones

2 C flour
1/4 C sugar
2 tsp baking powder
1/8 tsp salt
1/2 tsp cinnamon
1/2 tsp all spice
1 stick cold unsalted butter (1/4 pound)
1 large egg lightly beaten
1 tsp almond extract
1/2 C heavy whipping cream
1 C chopped candied fruit (any combination that you like)
egg mixture for brushing scones
1 large egg lightly beaten
1 Tbls heavy cream

Preheat oven to 375 degrees F

place rack in center of oven and line

 a cookie sheet with a silicon mat

or parchment paper.
In a large bowl sift together the flour,

sugar, baking powder, salt, cinnamon,

 and all spice.  Cut the butter into small pieces

 and blend into flour mixture with your hands

 or a pastry blender. 

 Work it until it looks like course crumbs. 

 Add chopped fruit and mix to coat

with flour mixture. 

 In a small bowl combine the beaten egg,

 cream and almond extract. 

 Add this mixture to the flour mixture. 

 Stir with a fork until just combined.

  DO NOT OVER MIX.

Turn dough out onto a lightly floured surface

 and knead dough gently to firm up crumb. 

 Pat dough out into a 8-9 inch circle. 

 Cut into 8 wedges.  Use a sharp knife and a

up and down motion, do not slice.

  You may use a cookie cutter to cut into round. 

 Mix the other egg and the cream and

 brush the scones with the mixture. 

 This will help the scones brown.

Bake for about 15 minutes or until lightly browned

 and a toothpick inserted into the center

 of a scone comes out clean.  Transfer to

 a wire rack to cool.  May be sprinkled

 with powder sugar or left plain. 

 Serve with fruit jam, lemon curd, and butter.