MAKE THE SCONES:
In the bowl of a food processor, add the flour, 1/3 cup of the sugar, lemon zest, and baking powder and pulse to combine. Add the butter and pulse until it is uniformly distributed.
Transfer the mixture to a large bowl and add 3/4 cup of the cream, the candied ginger, and apricots, stirring to combine. Using your hands, work the mixture into a shaggy dough. Turn it out onto a lightly floured surface and shape into a log about 12 inches long and 2 inches thick. Wrap in plastic wrap and chill the dough completely, about an hour (or overnight).
When ready to bake the scones, preheat the oven to 375°F.
Remove the dough from the refrigerator and slice into 8 rounds. Place the scones on a baking sheet lined with parchment.
Add the remaining 2 tablespoons cream to a small bowl and set aside. Then add the remaining 1/3 cup sugar to another small bowl.Dunk the top of each scone in the cream, followed by the sugar, and return to the baking sheet, leaving a few inches between the scones. Bake until the scones are golden and just cooked through 15 to 18 minutes. Remove from the oven and cool until just warm to the touch, then serve with soft butter and a drizzle of honey if you like.
