Whisk together flour, baking powder, 1/4 cup of sugar, ground cardamom, and salt in a large bowl to mix well.
Cut in, using a pastry blender or two knives, cold butter until the butter is in small pieces, about the size of small peas. You can use a pastry cutter or two butter knives for this.
Beat eggs together in a small bowl and set aside 2 tablespoons. Add cream to eggs and beat again until well combined.
Make a well in the dry ingredients and pour in the egg mixture. Using a few quick strokes, mix until just combined. Gently mix in the fruit.
Turn out the dough onto a lightly floured surface or parchment paper, and pat very gently until a disk about 3/4 inch to 1 inch thick is formed. Brush the top with the reserved eggs and sprinkle with remaining sugar.
Transfer to an ungreased baking sheet and bake for 15 minutes, until golden brown. Let cool until warm or room temperature before cutting into wedges.
For best results, use cold butter, don't substitute heavy cream for milk, and use a light, quick hand for mixing the dough
Printed from vancitynutrition.com. Recipe developed my Melanie Steele, RD.