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1. Bring a small pot of water to a boil. Gently place apricots into the boiling water and allow to simmer for 1 minute. While water is going, prepare an ice bath. After 1 minute transfer the apricots from the boiling water to the cold water. When cool enough to handle, using a paring knife, peel the skin off of the apricots. Remove the pit, cut them into a dice and set aside.
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2. Adjust oven rack to middle position and preheat oven to 425 F.
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3. Place flour, baking powder, baking soda, sugar and salt in a large bowl. Whisk together until thoroughly combined.
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4. Using a box grater, grate the cold butter into the flour mixture. Working quickly, and using your hands, mix the butter into the flour mixture until it resembles a coarse meal. Gently stir in apricots, being sure to coat them in the flour mixture. Measure out the buttermilk in a measuring cup and add one egg; beat until combined. Pour the buttermilk into the dough mixture and mix until the dough begins to form, about 30 seconds.
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5. Transfer dough and all dry, floury bits to a liberally floured counter top and knead dough by hand just until it comes together into a rough, slightly sticky ball. This will only take 5 to 10 seconds. Pat the dough flat to a 1-inch thickness. You can cut the scones into 8 wedges or you can use a biscuit cutter. I did the former and ended up with 8 triangular scones. Place the scones on a parchment-lined baking sheet. In a small bowl beat an egg with a tablespoon of milk and brush the tops of the scones with the egg wash.
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6. Transfer the baking sheet to the hot oven and bake until scones are light brown, 12 to 15 minutes. Cool on a wire rack for at least 10 minutes. Serve warm with butter and honey, if you like.
