In bowl combine flour, sugar, baking powder, allspice, baking soda, salt and poppy seeds. Add butter, cut in using a pastry blender. Stir in tangerine zest and chopped apricots.
In a small bowl combine cream, yogurt, egg and tangerine juice. Add to dry ingredients. Blend well. Turn dough out onto a lightly floured surface. Knead 8 to 10 times. Pat dough into a 9 inch circle. Cut into 8 wedges. Place wedges on a baking sheet lined with parchment paper.
Bake at 375 for 12 to 15 minutes. Remove from oven. Place scones on a wire rack to cool.
Make Tangerine Glaze.
Whisk together all glaze ingredients, drizzle over warm scones.