Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

Cut the cold butter into small cubes and mix into the flour mixture until it resembles coarse crumbs.

Gently fold in the chopped dried apricots.

In a separate bowl, mix the cream and vanilla, then add to the flour mixture until just combined.

Knead the dough gently on a floured surface, then roll it out to about ¾ inch thickness.

Cut out 12 scones and place them on the baking sheet.

Brush the tops with cream and sprinkle with sugar.

Bake for about 20 minutes until golden brown.

Let cool slightly, then serve warm with clotted cream or orange marmalade.