Place the diced fruit onto paper towels to drain while you prepare the batter.

Place cream in freezer for 10 minutes.

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

Place dry ingredients in a large mixing bowl and stir to combine. Melt butter in another smaller bowl and set aside

Place drained fruit in flour mixture and toss to coat. Make a well in the center of the mixture. When cream has chilled for 10 minutes, pour it into the melted butter and stir until small lumps form. Now pour the butter/cream mix into the center of the floured fruit bowl. Gently fold wet mix into dry ingredients, with a large spatula, working from the bottom of the bowl. Mix just until flour is combined.

With a large spoon, scoop or your hands, form mixture into 12 scones and place on lined baking sheet. Bake for 15 minutes. While scones are baking, make the glaze by stirring the ingredients together. After 15 minutes, brush glaze all over scones and return to oven for 3-5 minutes until just golden. Cool for 5-10 minutes before serving.