Sugarplum Scones

Makes approximately 12 scones

2 cups flour
2 eggs
2 teaspoons baking powder
½ cup heavy cream
½ teaspoon salt
½ cup sugar
1/3 cup butter
1 cup Sugarplum Mixture

Preheat oven to 350 F. Sift together flour, sugar, salt and baking powder. Cut in butter until mixture is crumbly. Add sugarplum mixture; set aside. Combine eggs and cream. Add to flour/butter mixture just until liquid is absorbed. Pour out onto floured board. Smooth dough and roll to 1-inch thick. Cut out scones with a 3-inch cutter; place on greased baking sheet. Sprinkle tops with Demerara (natural sugar). Bake 15 minutes.

Sugarplum Mixture:
Combine 2 tablespoons golden raisins, 2 tablespoons chopped dates, 2 tablespoons chopped figs, ¼ cup chopped dried apricots, 2 tablespoons each of chopped pecans, almonds and walnuts. (Soaking 1 week in 2 tablespoons brandy is optional).