Combine first 5 ingredients in a bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Add apricots; toss well. Combine buttermilk, nectar, and egg; add to dry ingredients, stirring just until dry ingredients are moistened. (Dough will be sticky.) Turn dough out onto a lightly floured surface; with floured hands, knead 4 to 5 times. Pat dough into a 9-inch circle on a baking sheet coated with cooking spray. Cut dough into 12 wedges, cutting to but not through dough. Brush with egg white, and sprinkle with 1 tablespoon sugar. Bake at 400° for 15 minutes or until golden. Serve warm. Yield: 1 dozen (serving size: 1 scone). Calories 149 (27% from fat), protein 3.2g, Fat 4.5g (Sat 0.9g, Mono 1.9g, Poly 1.3g), Carb 24g, fiber 0.7g, Chol 18mg, iron 1.2mg, Sodium 184mg, calcium 46mg bake 56