Pre-heat oven to 400°F.
In a food processor, add the flour, baking powder, sugar and salt; pulse to mix together well.
Pulse in the butter until the mixture resembles a coarse meal.
Transfer to a large bowl; stir in the dried coconut and chopped apricots.
In a separate bowl, whisk together the milk, egg and vanilla; reserve a few teaspoons of the liquid to brush on top of the scones; this helps them brown nicely.
Add the liquid to the dry ingredients; stir in quickly with a wooden spoon until a soft dough forms; it should be a little sticky; don’t over work the dough or your scones will get tough and not rise well.
Turn the dough out onto a well floured board or counter top; lightly sprinkle the top of the dough with flour and, just using your hands, form the dough into a round about ¾ of an inch thick.
Using a 1½ inch biscuit cutter, cut out the scones; place them about 2 inches apart on a parchment lined baking sheet.
Re-roll the scraps and cut out the rest of the scones.
Brush the tops of all the scones with the reserved milk and egg liquid.
Pop the scones into the pre-heated oven for about 12 to 15 minutes or until the tops of the scones are lightly browned.
Remove from the oven and allow to cool on a wire rack.
