Combine and mix flour, 2 Tbsp sugar, baking powder and salt. Add butter and cut into flour mixture until mixture until mixture resembles coarse cornmeal. Add apricots and toss until pieces are coated with flour mixture. Reserve 1 Tbsp milk; mix remaining milk and egg. Add milk mixture to flour mixture and stir until moistened.

On a lightly floured board, knead dough gently about 10 times. Pat dough into a 3/4-inch thick round; cut into 8 wedge-shaped pieces. Place dough on lightly oiled baking sheet; brush with reserved milk and sprinkle with remaining sugar. Bake at 450 degrees F 12 to 15 minutes or until golden brown and wooden pick inserted near center comes out clean.

Recipe Courtesy Of The Washington State Fruit Commission.