Preheat oven to 425F/218C and prepare a cookie sheet covered in parchment paper.

Mix the dry ingredients together in a bowl.

Cut the butter into the dry mixture and place it in the freezer for about 10 minutes.

Mix the cream, vanilla and eggs together until thoroughly incorporated.
Remove the bowl from the freezer and add the wet mixture to the dry until just mixed. The mixture should form a loose ball. You may add additional cream, one tablespoon at a time.

Dust a surface in flour and press out the dough in the shape of a rectangle about ½”-1/4” thick.

Spread the fruit on the surface of the dough and gently pat to firm into the surface.

Taking one end of the dough (it doesn’t matter which one), fold the dough over itself to half its size. Repeat to make a smaller rectangle of dough. You’ve essentially encased the fruit inside the scone dough – something akin to a calzone.

Gently flatten the dough with the heal of your hand until it once more resembles a rectangle. Flatten to around ½” thick and cut into wedges.

Place gently onto the prepared baking sheet and coat with a bit of the reserved cream using a pastry brush. Sprinkle with sugar crystals, if desired.

Bake 25 minutes or until golden brown.