• Combine flour, sugar and butter in the food processor and process until crumbly.
• Add vanilla and cream and process just until mixture coarse and clumpy but holds together when you pinch it. Better it be too wet than dry, so add additional cream if you need to.
• Empty the clumpy mixture onto a pastry mat or clean work surface. Use your hands and a bench scraper to scrape and press the mixture inward and pat it into a slab somewhere around ½ inch thick 10x6 inches.
• Press chunks of frozen fruit pie into the slap of dough, then fold it over on itself using the bench scraper to scrape it off the mat. Pat and shape into a circle about an ¾ of inch thick (not precise) and around 8 inches in diameter. Scrape the circle up off the mat and onto a sheet of parchment paper, then put it in the freezer for 30 minutes while you preheat the oven.
• Preheat oven to 450 F. You will be turning it down during the bake. Have ready a baking sheet or a large cast iron skillet.
• Cut the circle into 8 wedges and brush with cream. Sprinkle with a little coarse sugar if you have some.
• Set the scones about ½ inch apart, arranging in a circle. They are going to come together and touch each other as they bake.
• Bake at 450 for 8 minutes, then reduce the heat to 400 and bake for another 10-13 minutes or until tops are golden brown.

Mini Scones Shaping

• For mini scones, divide the dough into three parts. Mash down each part, press in the pie chunks, then shape each part into rectangle about 3 inches by 5 inches. Freeze as directed, then cut each rectangle into 4 small triangles. To bake the mini scones, put them in the hot 450F oven, but immediately turn it down to 400F and bake for about 18 minutes.