Preheat oven to 425 F. Combine flour, brown sugar, baking powder, and salt and mix thoroughly. Add diced fruit and chocolate. Combine almond extract and vanilla to the heavy cream and add to flour mixture. Stir with a spatula until there are large clumps. Using squeezing motion with clean hands, press the dough into a ball. DO NOT OVER MIX! Place dough onto large cutting board and press into a disc approximately one inch thick. Cut into 6-8 wedges and move to a baking sheet. With a pastry brush, coat scones with egg mix and sprinkle with sugar. Bake at 425 for 10 minutes, reduce heat to 375 and rotate pan, bake for 10 minutes more or until golden brown and delicious. Allow to cool on a cooling rack for 15 minutes.