Preheat oven to 425°F.
Combine flour, sugar, baking powder and salt. Cut in butter with pastry blender or 2 knives until mixture resembles coarse meal. Whisk egg with buttermilk.
Whisk egg with buttermilk. Create a well in dry ingredients and add egg mixture, stir just until moistened. Stir in cranberries, apricots and nuts.
Turn dough onto floured surface and shape into 8-inch circle, approximately ¾-inch thick. Cut into eight wedges and place on a nonstick or buttered baking sheet. Brush with buttermilk. Bake 15-18 minutes or until golden brown. Serve warm.