Preheat oven to 325 degrees F.
In a large bowl, combine flour, sugar, baking powder, and salt together.
With a pastry blender or two knives, cut the cold butter into flour mixture until particles are the size of small peas. NOTE: If small bits of butter remain in the batter, it is ok.
In a small bowl, whisk together the cream and egg; add to the mixture and stir until just mixed. DO NOT over mix the dough.
Add the dried fruit (of your choice) and combine.
With floured hands, pat dough to a 1 1/2-inch thickness onto a floured board.
Using a lightly greased and floured cutter (of our desired shape), cut into 2-inch rounds, cutting close together to generate as few scraps as possible. Dip cutter into flour as often as necessary to keep dough from sticking. Push scraps of dough together so that edges join; firmly pinch edges with fingertips to make a partial seal. Pat this remaining dough to 1 1/2-inch thick; continue to cut rounds. Space 1-inch apart onto prepared baking sheet. NOTE: When making scones, work the dough quickly and do not over mix.
Drop Scones: Use a teaspoon to drop the dough onto a cookie sheet, spread out allowing room to spread during baking
Bake approximately 8 to 12 minutes until lightly golden brown. Baking time will vary according to the size of your scone. Scones are best served warm.
Yields: 6 to 8 scones (depending on size).
Palm Court Scones Recipe: https://whatscookingamerica.net/elleneaston/plazascones.htm