In a 2-cup liquid measuring cup or a small bowl, whisk the 1 cup cream and egg until well combined.

In a food processor, pulse the flour, baking powder, salt and 2 tablespoons sugar until combined, 3 to 5 pulses. Scatter the butter over the flour mixture, then pulse until it is fully incorporated, about 6 pulses. Transfer to a large bowl. Add the dried fruit and toss to coat with the flour mixture, breaking up any clumps. Add the cream mixture and fold with a silicone spatula until a rough but cohesive dough forms.

Generously dust the counter with flour and turn the dough out onto it. Gather into a mound, then gently knead 2 or 3 times to bring the dough together. Press into a 6-inch disk about 1½ inches thick, then dust with flour. Using a chef’s knife, cut the disk in half, then cut each half into 4 wedges. Transfer to a large plate and refrigerate while you heat the oven or, if storing for longer, cover with plastic and refrigerate for up to 24 hours.

Heat the oven to 425°F with a rack in the middle position. Line a rimmed baking sheet with kitchen parchment.

When the oven has come up to temperature, place the chilled scones on the prepared baking sheet, spaced evenly apart. Brush with the remaining 1 tablespoon cream, then sprinkle with the remaining 1 tablespoon sugar. Bake until golden brown, 16 to 18 minutes.

Cool on the baking sheet on a wire rack for a few minutes. Using a wide metal spatula, transfer directly to the rack. Serve warm or at room temperature.