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1
Preheat the oven to 375F.
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2
Place the flour, granulated sugar, baking powder, and salt in a large bowl.
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3
Work in the butter with your fingertips or a pastry blender until the mixture resembles coarse meal.
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4
Stir in the dried apricots and sage.
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5
Add the cream; gather the mixture together with your hands until it starts to hold together.
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6
Turn out the mixture onto a lightly floured work surface.
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7
Quickly bring the dough together; pat into an 8-inch circle 1 inch thick.
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8
Smooth the top with a rolling pin.
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9
Cut into 8 wedges with a bench scraper.
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10
Arrange the wedges on a parchment-lined baking sheet.
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11
Brush the tops with cream, then sprinkle generously with sanding sugar.
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12
Bake until scones are cooked through and golden brown, about 30 minutes.
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13
Immediately transfer the scones to a wire rack; let cool at least 10 minutes.
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14
Serve warm or at room temperature.
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15
The dough for scones, like that of biscuits, should be handled as little as possible.
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16
Cut out scones by pressing straight through the dough with a bench scraper (or with a biscuit cutter).
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17
Brush the tops with heavy cream or beaten egg, then sprinkle with sanding sugar so the scones glisten when they come out of the oven.
