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Preheat oven to 425°F.
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Butter a baking sheet.
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In large bowl, combine flour, sugar, baking powder, salt and baking soda.
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Using your fingertips or a pastry blender, blend the butter into the dry ingredients, until the mixture becomes crumbly.
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Add the orange zest, apricots and pecans and toss to combine.
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Stir in the buttermilk until the dough is rough and shaggy.
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Gather the dough together and place on a liberally floured work surface.
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Gently knead about 10 times.
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Divide the dough in half and pat each piece into a circle about 7 inches in diameter and 1/2 inch thick.
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Glaze each by brushing with cream and sprinkling on sugar.
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Cut each round into eight pie-shaped wedges.
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Place the scones, barely touching, on the prepared baking sheet.
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Bake 15-18 minutes, until puffy and golden.
