Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Gently fold in the chopped dried apricots, toasted almonds, and lemon zest. Create a well in the center and pour in the 1/2 cup of heavy cream. Mix quickly with a fork until just combined. Do not overmix.

Turn the shaggy dough out onto a lightly floured surface. Gently pat and fold the dough 3-4 times until it just comes together. Pat or roll into a 3/4-inch thick circle or square.

Cut the dough into 8 equal wedges (like a pizza or pie). Place the wedges on the prepared baking sheet, spacing them about 1 inch apart.

Brush the tops of the scones with the remaining 2 tablespoons of heavy cream. Bake for 16-18 minutes, or until golden brown on top and cooked through.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.