-
1
Position a rack in the center of the oven and heat to 400F.
-
2
Line a large rimmed baking sheet with parchment or a nonstick liner.
-
3
In a small bowl, whisk together 1/2 cup of the cream and the egg and set aside.
-
4
In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, oats, apricots, ginger, granulated sugar, baking powder, salt, and orange zest.
-
5
Mix just to blend.
-
6
Add the butter and mix on medium-low speed until the butter is the size of small peas, about 1 minute.
-
7
Add the cream mixture and mix on low speed just until it comes together in a ball, about 15 seconds.
-
8
(To make by hand, whisk together the dry ingredients in a large bowl, use a pastry blender or two knives to cut in the butter, and stir in the cream.)
-
9
Turn the dough out onto a lightly floured surface (it will be fairly sticky) and shape into a disk about 7 inches across.
-
10
Cut the disk into 8 wedges (for the cleanest cuts, wipe off your knife between cuts), brush with the remaining 1 tablespoon cream, and sprinkle with the turbinado sugar.
-
11
Transfer to the baking sheet, keeping the scones at least 1 inch apart.
-
12
Bake for 15 minutes, then lower the heat to 350F.
-
13
Bake until the scones are just set and golden brown, 10 to 15 minutes longer.
-
14
Cool on a rack until warm or room temperature.
-
15
Scones are best eaten the day theyre made.
-
16
California dried apricots produce the best results, as they are more intensely flavored and a bit more acidic than the Turkish variety.
-
17
Once you make and shape the dough, you can keep it for a couple of weeks in the refrigerator as long as its well wrapped.
