Mix the first 4 ingredients in a bowl, pour into the food processor.

Using the pastry blade, combine the chilled butter with dry ingredients until the dough clumps into pea-sized balls.

Add 3/4 cup plus 2 tablespoons heavy cream.

Blend until well combined.

Add in ginger, apricots, and cranberries, mix well.

Remove dough from food processor, and form dough into a circle on a Silpat or lightly greased pan.

Using a large knife, cut the dough into 8 wedges.

Arrange wedges on Silpat, about 2 inches apart.

Brush the tops of the wedges with the remaining heavy cream.

Bake at 450 degrees for 13-15 minutes.