PREHEAT oven to 425° F. Lightly grease baking sheet.
COMBINE 1 cup oats, whole-wheat flour, all-purpose flour, dry milk, brown sugar and baking powder in large bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir in apricots. Stir in 2 eggs, just until blended. Do not over mix.
KNEAD dough 8 to 10 times on lightly floured surface. Pat into 9-inch circle and place on prepared baking sheet. Score top into 12 wedges with knife. Combine remaining egg and water in small bowl. Brush egg mixture over top of dough; sprinkle remaining 2 tablespoons oats over dough.
BAKE for 18 to 20 minutes or until edges are golden and wooden pick inserted in center comes out clean. Cool on baking sheet on wire rack for 10 minutes. Break or cut scones apart at scored lines. Serve warm. Store any remaining tightly covered.
• 1 cup golden raisins, dried cranberries, dried blueberries or 1/2 cup currants can be substituted for the apricots.