Preheat oven to 350°.

Line a rimmed baking sheet with parchment paper. Set aside.

In a large bowl, combine flour, brown sugar, baking powder, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add apricots and thyme, stirring to blend. Set aside.

In a liquid-measuring cup, combine 1 cup cream and vanilla extract, stirring to blend. Add to flour mixture, stirring until mixture comes together. (If dough seems dry, add more cream, 1 tablespoon at a time, until dough is uniformly moist.) Working gently, bring mixture together with hands until a dough forms.

Turn out dough onto a lightly floured surface. Knead gently 4 to 5 times. Using a rolling pin, roll dough out to a ¾-inch thickness. Using a 2-inch scalloped-edge round cutter dipped in flour, cut 15 scones from dough. Place scones 2 inches apart on prepared baking sheet. Brush tops of scones with remaining 1 tablespoon cream.

Garnish tops of scones with a sprinkle of turbinado sugar, if desired.

Bake until edges of scones are golden brown and a wooden pick inserted in the centers comes out clean, 18 to 20 minutes.