Preheat oven to 400°F.

Lightly grease a cookie sheet.

Set aside.

In a large bowl, combine the flour, sugar, baking powder, orange peel, salt, apricots and vanilla chips.

Mix well.

Add the whipping cream and almond extract (if using) all at once and stir just until the dry ingredients are moistened.

On a lightly floured surface, knead the dough 6 or 7 times until smooth.

Divide the dough in half and pat into two 6 inch rounds.

Cut each round into 8 wedges.

Place 2 inches apart on the cookie sheet.

Bake at 400°F for 12 to 15 minutes or until golden brown.

Cool for 5 minutes.

While the scones cool, combine the powdered sugar and orange juice.

Drizzle over the warm scones.

These are best served warm.