Preheat your oven to 220c/400F/Gas mark 7 and line a large baking sheet with baking parchment or a silicon mat.
Mix the flour, baking powder, salt, ground almonds and sugar together in a large mixing bowl.
Add the butter to the dry ingredients if using your fingertips quickly rub it in until it resembles fine breadcrumbs. Or add the grated butter, if you popped it in the freezer beforehand.
Fold in the chopped apricots.
Add in the beaten egg, almond extract and half of the milk. Then fold everything together using a round ended knife. Gradually add the remaining milk until you have a soft dough. You may not need all of the milk.
Turn the dough out onto a well-floured surface and briefly knead to bring it all together.
Pat out or roll until the dough is about 3 centimetres thick. Using a 7 centimetre round cutter, stamp out your scones and place them on your baking sheet, brushing the tops with a little milk.
Bake in the centre of your oven for 15-20 minutes until golden.
Transfer to a wire rack to fully cool down.
Scones are best eaten on the day of baking but kept in an airtight tin they should keep well for 3 days.