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1
Simmer apricots and water in a small heavy saucepan, covered, stirring occasionally, until water is absorbed, about 3 minutes, then transfer to a food processor.
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2
Add brown sugar and Amaretto and pulse to a coarse puree.
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3
Add almonds and pulse once or twice to coarsely chop nuts.
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4
Transfer puree to a bowl and cool to room temperature.
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5
Put oven rack in middle position and preheat oven to 375F.
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6
Line a baking sheet with parchment or wax paper.
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7
Put flour, sugar, baking powder, salt, and butter in cleaned food processor, then crumble almond paste and add to processor.
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8
Pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
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9
Transfer to a large bowl and stir in 2 tablespoons almonds.
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10
Whisk together buttermilk, eggs, and almond extract in a 2-cup glass measure, then reserve 2 tablespoons buttermilk mixture for brushing on scones.
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11
Make a well in center of flour mixture and pour in remaining buttermilk mixture, stirring with a wooden spoon until just combined.
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12
Add apricot puree and stir once or twice to distribute without incorporating fully.
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13
(Dough will be wet.)
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14
Transfer dough with floured hands to a well-floured surface, then turn dough to coat with flour and pat into a round about 6 inches in diameter and 2 inches thick.
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15
Carefully transfer dough to lined baking sheet and cut into 8 equal wedges with a floured knife, leaving wedges together.
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16
(If dough is too soft to cut, chill until firm, about 30 minutes, before cutting.)
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17
Brush top and sides with reserved buttermilk mixture and sprinkle with remaining 2 tablespoons almonds.
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18
Bake until golden and a wooden pick or skewer inserted in center of a scone comes out clean, 40 to 45 minutes.
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19
Cool on a rack 15 minutes and cut wedges to separate.
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20
Serve warm or at room temperature.
