These tender scones will warm your holiday mornings and fill the house with the aroma of sweet spices. Dried cranberries and apricots add bright flavor and color; if desired, dried cherries and raisins also can be used. Large crystallized sugar is sprinkled on top for extra sparkle and crunch.

2 1/2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 cup dried cranberries
1/3 cup diced dried apricots
1/4 cup finely chopped walnuts or pecans
1/2 cup unsalted butter, chilled, cut up
2 eggs, divided
3/4 cup whipping cream
1 tablespoon water
1 tablespoon large crystallized sugar

1. Heat oven to 400°F. Line baking sheet with parchment paper. In large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Add cinnamon, nutmeg, allspice and cloves; whisk until well-blended. Stir in cranberries, apricots and walnuts until coated with flour. With pastry blender or 2 knives, cut in butter until butter is size of blueberries.

2. In small bowl, whisk together 1 of the eggs and cream until blended. Pour into flour mixture; stir with fork until evenly moistened. With hands, quickly and gently press together to form dough. Place on baking sheet; pat into 8-inch round 1 inch thick. Cut into 8 wedges; separate slightly.

3. In another small bowl, whisk together remaining 1 egg and water; lightly brush over top of scones. Sprinkle with crystallized sugar. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 10 minutes. Serve warm or at room temperature.

8 scones

PER SCONE: 450 calories, 23 g total fat (12.5 g saturated fat), 7 g protein, 55.5 g carbohydrate, 110 mg cholesterol, 240 mg sodium, 2.5 g fiber