Scones are an easy but elegant option for afternoon tea. Infusing cream with Earl Grey provides a subtle hint of tea to the overall dish. Feel free to substitute a preferred kind of leaves.
Add flour, sugar, zest, salt, and baking powder to the bowl of an electric mixer fitted with a paddle attachment. Mix until combined, about 30 seconds. Add butter. Mix until the chunks are no bigger than a cranberry, about 1 minute.
In a separate bowl, whisk 1 egg. Add cream and mix. Add egg mixture to dry mixture and combine. Add apricots and mix for several seconds.
Preheat oven to 375˚F. Dust work surface, hands, and rolling pin with flour. Gather dough into a ball and roll out until it is an inch thick. Cut dough into circles with a cookie cutter and place on to a baking sheet lined with parchment paper. Whisk other egg in a small bowl and add a teaspoon of water. Brush egg wash on top of scones. Bake for 20-25 minutes, until light golden brown.
Bring cream to a boil in a saucepan, add tea bags, and shut off heat. Allow tea to steep for 5-10 minutes. Remove bags and transfer cream to an airtight container. Refrigerate until very cold, at least 5 hours. Pour cream into a bowl. Add sugar and vanilla paste. Using an electric mixer, beat until soft peaks have formed, about 3 minutes. Wrap and refrigerate until serving.
