Heat oven to 375°F.
Combine flour, apricots, sugar, baking powder, baking soda and salt in bowl. Cut in 1/4 cup cold butter with pastry blender or fork until mixture resembles coarse crumbs.
Combine sour cream, egg, orange juice and 1 teaspoon almond flavoring in another bowl. Stir into flour mixture 1 minute or just until moistened. Turn dough onto lightly floured surface; knead 5 to 8 times until smooth.
Pat dough to 7-inch circle on greased baking sheet. Score into 6 wedges; do not separate.
Bake 18-25 minutes or until lightly browned. Cool 10 minutes.
Combine powdered sugar, 1 teaspoon butter, 1/8 teaspoon almond flavoring and enough milk for desired glazing consistency in bowl. Drizzle over warm scones.