Combine and mix flour, 2 Tbs. sugar, baking powder and salt. Add butter and cut into flour mixture until mixture resembles coarse cornmeal. Add apricots and toss until pieces are coated with flour mixture. Reserve 1 Tbs. milk; mix remaining milk and egg. Add milk mixture to flour mixture and stir until moistened. Preheat oven to 450 F 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 12 to 15 minutes or until golden brown and a wooden pick inserted near center comes out clean. Makes 8 servings.

Source: Washington State Fruit Commission