Preheat oven to 400°F.
Combine flour, sugar, baking powder, baking soda, and salt in a food processor bowl with steel blade and blend for 8 seconds (or whisk together in a large bowl.)
Cut cream cheese into flour mixture and by pulsing 8 times with food processor (or use a pastry cutter), until mixture resembles coarse meal.
Whisk egg with milk. Add egg mixture to dry mix in food processor reserving about one Tablespoon. Pulse just until dough comes together (or create a well in dry ingredients, add egg mixture and stir just until moistened). Stir in apricots.
Turn dough onto floured surface and pat into 8-inch circle, approximately ½ to ¾-inch thick. Cut into 8 wedges (or cut 8 rounds with 3-inch biscuit cutter) and place on a parchment lined or buttered baking sheet.
Brush with reserved egg mixture. Bake 12 to 15 minutes or until golden brown. Serve warm and spread with lots of Challenge Butter.
Cream cheese scones are moister and lighter and over mixing is much less of a problem.