Preheat oven to 425°F.

In a large bowl, whisk together the flour, baking powder, granulated sugar, salt and 1 ½ teaspoons of the orange zest. Using two knives or a pastry blender, quickly cut in the cold butter until mixture resembles a coarse meal.

Stir in cranberries and apricots, then add cream. With a rubber spatula or fork, stir until dough begins to form.

Divide dough in half. On a floured surface, shape each half into a 7" disc. The dough will be sticky. You can sprinkle it with a little extra flour, if needed. Using a floured knife or bench scraper, cut into 8 wedges. Transfer to large cookie sheet lined with parchment paper or silicone mat. Brush with 1 ½ tablespoons of the melted butter. Bake 13-16 minutes or until the edges are light golden brown. Cool for 10 minutes, then transfer to wire rack.

Meanwhile, prepare the orange glaze. Place powdered sugar, remaining ½ teaspoon orange zest , 1 ½ tablespoons melted butter and 2 tablespoons orange juice in a medium bowl. Stir until smooth. Add more juice, if needed. Pour glaze into 1 quart resealable food storage bag. Cut off tiny corner of bag; squeeze bag to drizzle icing over scones. Store in airtight container. They will keep for several days or freeze for longer life.