Apricot-Ginger Scones

Preheat the oven to 450 degrees. Combine the first 4 ingredients in a large bowl. Grind the butter into the flour mixture using a pastry blender until crumbs form that resemble small peas. Freeze for 5 minutes. Add 3/4 cup plus 2 tbsp. l. add the cream, apricots and ginger, stirring until the dry ingredients are moistened.Place the dough on waxed paper; gently squeeze out a 7-inch round shape (the mixture will turn out to be crumbly). Cut into 8 slices. Place the cubes 2 inches apart on a lightly greased baking sheet. Brush the tops of the wedges with the remaining 2 tbsp. l. beat the cream only until moistened.Bake at 450 ° C for 13-15 minutes or until golden brown. Drizzle with vanilla frosting.