This Scottish quick bread derives its name from the Stone of Destiny or Scone, the place where Scottish kings were once crowned.
Preheat oven to 425 F. Lightly grease a scone pan.
In a small bowl, toss the apricots with 2 tablespoons of the sugar; reserve. In a large bowl, whisk together the flour, remaining sugar, baking powder and salt. Stir in the lemon peel and apricots. Add the cream. Using a fork, stir to form large, moist clumps of dough.
Turn the dough onto a lightly floured surface and press until it comes together. Divide the dough into 4 pieces. Pat each piece into a 4 inch square. Cut each square diagonally into 4 equal wedges. Fit each wedge into a well of the prepared scone pan. Sprinkle with granulated sugar, if desired.
Bake until the scones are golden, about 15 minutes.
Makes 16 scones.