Apricot-Ginger Scones

• 1/2 cup plus 1 tablespoon heavy cream
• 1 large egg
• 1 1/3 cups (6 ounces) all-purpose flour, more for rolling
• 1 cup rolled oats
• 1 cup dried apricots, chopped (see Note)
• 3 tablespoons finely grated ginger
• 3 tablespoons granulated sugar
• 2 1/4 teaspoons baking powder
• 1/2 teaspoon kosher salt
• Finely grated zest of 1 large orange
• 4 tablespoons (2 ounces) cold unsalted butter, cut into 1/2-inch pieces
• 1 1/2 tablespoons turbinado sugar, for sprinkling

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.

heavy cream, egg, flour, rolled oats, dried apricots, ginger, granulated sugar, baking powder, kosher salt, orange, cold unsalted butter, turbinado sugar

Taken from www.epicurious.com/recipes/food/views/apricot-ginger-scones-388352 (may not work)