Preheat oven to 400 degrees.
Line a large baking sheet with parchment paper. Set aside.
Place the flour, sugar, baking powder and salt in the bowl of a stand mixer. Whisk together.
Add the butter and mix on low speed until mixture resembles pea sized crumbs.
Slowly add the heavy cream and egg to mixture.
Mix just until the dough forms a thick clump.
Add the apricots and the walnuts to the dough until well combined.
Turn the dough out onto a well-floured surface.
Pat the dough into an 8 inch round.
Cut into 8 wedges and place on the prepared sheet.
Place in the freezer for 5 minutes.
Remove from freezer and brush tops with the extra heavy cream.
Bake for 18 minutes until golden brown.
Drizzle with maple glaze and enjoy.
For Maple Glaze:
Combine all ingredients in small bowl and whisk together.
Drizzle over warm scones with a spoon.