Preheat oven to 180 degrees. Line a baking tray with parchment paper.

Whisk together the dry ingredients in a bowl.

Grate the butter over it as soon as possible and rub them in till it represents bread crumbs.

Reserve around 2 tbsp of the apricot for garnish and add the remaining into the mixture, along with the chocolate chips and toss up well.

Add in the yogurts and bring the dough together.

Add the evaporated milk little by little till the mixture just holds itself together. Knead lightly for a minute.

Pat onto the parchment paper into a round and cut into eight wedges. Do not separate.

Bake for 15 minutes till the top is golden brown. Take out and allow to cool slightly.

Meanwhile, please the melted sugar in a piping bag and drizzle on top of the warm scones, or like I did, just slather them on with a spoon.

Sprinkle the reserved apricots and serve with a cup of coffee!