Pre-heat the oven to 180C. Sieve and mix the dry ingredients together; the flour, baking powder, baking soda, salt and sugar.
Rub the butter into the flour mixture or use a food processor until the mixture represents a semi-wet sandy mixture.
Mix in the dried apricots and chopped nuts.
Carefully pour in the buttermilk a little at a time working your dough to become a ball stuck together. You might need more or less liquid, just make sure the mixture is not wet and too sticky.
On a floured surface, shape the dough into a inch thick square.
Cut it into 16 smaller squares or you can go with 9 large squares. I seem to like cutting my scone now because you don't end up with that odd bits and pieces.
Place the scones on a lined tray, glaze the top with the egg-buttermilk mix.
Bake for about 20-30 mins till the inside comes out clean when tested with a skewer but still slightly soft at the centre.
Eat while it's still warm.