1. Pour boiling water from a kettle over the dried apricots and leave to soak for 30 minutes.

   Drain thoroughly. Save a little of the soaking water for the drizzle if you like.

   Tear each apricot open then chop roughly.

2. In a large bowl, stir together the flour, baking powder, salt and sugar.

3. Grate in the butter (dip it in the flour mixture occasionally if it gets sticky).

   Lightly rub the butter into the flour with your fingertips. It doesn't need to be completely combined with the flour, so don't worry if a few larger pieces of butter remain.

4. Stir in the flaked almonds and the chopped apricots. Make sure the apricots are lightly coated in the flour mixture and aren't sticking together.

5. In a jug, lightly whisk together 60ml of the milk, yogurt or buttermilk plus the egg and almond extract.

6. Pour the contents of the jug into the bowl and fold everything together. If it seems very stiff, add a little more of the yogurt, milk or buttermilk.

7. Put a piece of baking parchment or greaseproof paper on a board or tray and sprinkle over a little flour.

   Scrape the dough out of the bowl and onto the paper. Using a knife or spatula, spread it out into a circle approximately 15 cm in diameter.

8. Brush the top with milk, yogurt or buttermilk then sprinkle with a little sugar.

9. Place in the freezer for at least 30 minutes: this will make cutting the scones easier and should help the scones to rise as they bake.

   If you don't have space in the freezer, leave in the fridge for at least an hour.

   Meanwhile, preheat the oven to 200C/180C Fan/Gas 6

10. Remove from the freezer and cut the dough into 6 equal triangles. Carefully separate the pieces and place so they're not touching.

11. Transfer the sheet of paper to a baking tray and put in the oven.

    Bake until risen, golden and cooked all the way through & a skewer or cocktail stick comes out clean (18-25 minutes: check after 15 minutes & turn the oven down if they're browning too quickly).

12. Transfer the scones, on their paper, to a cooling rack.

    Wait until they're completely cold before adding the drizzle.

Drizzle

1. Put the sifted icing sugar in a small bowl.

   Add a few drops of almond extract and then, a teaspoon at a time, stir in the apricot soaking water or milk until you get the consistency you like.

2. Drizzle over the scones off the end of the spoon and leave to set for a few minutes before eating.