Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.

In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs. Add apricots, Brie, and thyme, stirring well.

In a small bowl, whisk together ½ cup plus 2 tablespoons cold cream, egg, and vanilla extract. Add cream mixture to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.

Turn out dough onto a lightly floured surface, and knead gently 4 to 5 times. Using a rolling pin, roll out dough to a 1-inch thickness. Using a 2½-inch fluted round cutter, cut 9 scones from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet. Brush top of scones with remaining 1 tablespoon cold cream.

Bake until edges of scones are golden brown and a wooden pick inserted in centers comes out clean, 20 to 23 minutes. Serve warm.