Preheat oven to 375°. Place flour, sugar, baking powder and salt in a large bowl. Work in butter with your fingers or a pastry blender until mixture resembles coarse meal. Stir in apricots and sage. Add cream; gather mixture with your hands until it starts to hold together. Turn out mixture onto a lightly floured surface. Quickly bring dough together. Pat into an 8-inch round circle that is 1 inch think. Smooth with a rolling pin. Cut into 8 wedges. Arrange wedges on a parchment-lined baking sheet. Brush tops with cream. Then sprinkle generously with sanding sugar. Bake until cooked through and golden about 30 minutes. Immediately transfer to a wire rack. Let cool 10 minutes. Serve warm or at room temperature.
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