Preheat oven to 450°. Stir together first 4 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes. Add 3/4 cup plus 2 Tbsp. cream, apricots, and ginger, stirring just until dry ingredients are moistened.
Turn dough out onto wax paper; gently press or pat dough into a 7-inch round (mixture will be crumbly). Cut round into 8 wedges. Place wedges 2 inches apart on a lightly greased baking sheet. Brush tops of wedges with remaining 2 Tbsp. cream just until moistened.
Bake at 450° for 13 to 15 minutes or until golden. Drizzle with Vanilla Glaze.
I made these for a tea party and they came out fantastic. I actually crystallized my own ginger from some pre minced ginger (see this for how to do it fast and easy! - http://www.thekitchn.com/diy-recipe-crystallized-ginger-69125) and used the leftover ginger syrup for the glaze instead of the vanilla glaze they recommend. Perfect and super fluffy and delicious!
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