Place dried fruit(s) or fresh blueberries in a deep small bowl; add enough Irish whiskey or brandy or orange juice to cover fruit well. Allow fruit to stand at room temperature until all the liquid is absorbed and fruit(s) is/are "plumped"(see note). Place biscuit/baking mix in a medium bowl. With a pastry blender, cut in butter or shortening, until mixture resembles fine crumbs. Beat one whole egg and one egg yolk, reserving one egg white for brushing tops of scones; add honey to beaten egg. Add beaten egg mixture, cream as needed, and "plumped" fruit and nuts, if desired, to dry ingredients to form a soft dough, stirring just until dry ingredients are moistened (mixture will be lumpy). Do not overmix.
Turn dough out onto a lightly floured surface and knead gently 5 to 6 times. Roll out or pat dough into a circle ½ -inch thick. Beat remaining egg white slightly; brush top of dough circle with egg white and then sprinkle with 2 teaspoons sugar. Cut dough into 12 equal-size wedge-shaped pieces, using a floured knife. Or, cut dough with a lightly floured 2½-inch diameter biscuit cutter. Transfer scones to an ungreased baking sheet and arrange about 1 inch apart. Bake in a preheated hot oven (400 degrees F.) for 15 minutes, or until done and golden brown. Serve hot or at room temperature with butter or thick Creme Fraiche and/ or preserves or jam and/or honey, if desired.
Note: If any liquid remains unabsorbed by fruit, add to dough with cream. May not macerate fresh fruit in whiskey or brandy or orange juice, if desired.
Note: May use milk or reduced-fat or skim milk in place of heavy cream; however the scones will not be as rich and short in texture.
In a medium bowl, combine cream and buttermilk, blending well. Cover loosely with plastic wrap and allow to stand at room temperature for 12 hours or until fairly thick. Cover tightly and refrigerate at least 4 hours to continue to thicken. May keep in a tightly sealed container in the refrigerator for up to one week. A tangy flavor will continue to develop.