Preheat oven to 400 degrees F. Coarsely chop the dried apricots and set aside.  In a separate large mixing bowl toss together (I use my pastry cutter or a wire whisk) the flour, sugar, salt, baking powder and baking soda. Add butter to the flour mixture and cut/mix with a pastry cutter for several minutes until it is a texture of a light cornmeal. Stir in the dried fruit.  Add buttermilk and mix just until combined.

Transfer a handful the dough to a lightly floured board and press out (or slightly roll the dough gently) to about 1-inch thickness. Cut with a 2-inch biscuit-cutter (dipping the biscuit cutter in flour between each cutting.  Place on a lightly greased (or parchment-paper-lined) baking sheet. Brush the tops with the cream, and bake for 15 minutes, or until lightly browned. Remove from baking sheet, cool on racks.  

These are best served warm, with butter, clotted cream, lemon curd and/or honey, jams or marmalade.  Store in air-tight containers.  (Reheat the next day for 7-seconds in the microwave before serving.)