In a small mixing bowl, beat cream cheese, confectioners' sugar and vanilla extract until fluffy. Gradually beat in enough cream to achieve a spreading consistency. Cover and chill for at least 2 hours.
Combine the dry ingredients in a bowl. Cut in butter until mixture resembles fine crumbs. Add apricots, pecans and orange peel. With a fork, rapidly stir in 1 cup whipping cream just until moistened. Turn onto a floured surface; knead 5 or 6 times. Divide in half; shape each into a ball.
Flatten each ball into a 6-inch circle; cut each circle into eight wedges. Place 1 inch apart on an ungreased baking sheet. Brush with remaining whipping cream. Bake at 375° F for 13 to 15 minutes or until a wooden pick comes out clean.
Serve with Devonshire Cream and jam.Servings: 16 scones