For the Scones:

1. Preheat the oven to 400°F and line a large baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and ground ginger.
3. Using a pastry blender, fork, or your hands, work the cubed butter into the flour mixture until it resembles a coarse meal. A few larger chunks of butter are fine.
4. Gently fold in the dried apricots and candied ginger.
5. Pour the heavy cream and vanilla over the dough and stir until the mixture just comes together. Try not to overmix.
6. Transfer the dough to a lightly floured surface and gently form the dough into a large disc, roughly one inch high and 8-10 inches in diameter.
7. Use a sharp knife to cut the scones into 8 triangles. Place the cut scones onto the prepared baking sheet.
8. If time permits, place the baking sheet with the scones into a freezer or fridge for 10-15 minutes, just to ensure that the butter is super cold. This will allow the scones to puff up and get really flaky  in the oven.
9. Brush the tops of the scones with a little heavy cream. Sprinkle turbinado sugar all over the tops.
10. Bake for 18-22 minutes or until the scones are golden brown around the edges, lightly golden on the tops, and puffed. 
11. Cool on the baking sheet for a few minutes and then transfer to a cooling rack to finish cooling.

For the Glaze:

1. Whisk together the sugar, ginger, and vanilla in a small bowl.
2. Add enough milk or cream (usually between 1-2 tablespoons) to get the mixture to a drizzling consistency. Whisk until completely smooth.

To Serve:

1. Drizzle the glaze lightly over the scones.
2. Allow to set for a few minutes and then serve.