Place the apricots in a small heat-proof bowl. Cover with the boiling water and cover with plastic wrap. Steep the apricots for 4 minutes. Remove the plastic wrap and allow to cool in the same bowl.

Once they are cool (not warm or a bit cool, but fully cooled), drain the apricots (you don't need the water). Put the apricots in a food processor and blend until smooth. Add in the butter, cinnamon, and honey. Blend again until smooth and refrigerate until you need it.

Heat the oven to 400℉ and line a cookie sheet with parchment paper.

Heat oven to 400°.In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt.Cut in butter until mixture has large pea-sized crumbles. Or, if you're butter is frozen grate it on the large-hole side of a cheese grater. Then, simply stir the butter into the flour.In a small bowl, stir together yogurt and egg. Add to dry ingredients.Carefully stir in apricots and pecans.Turn out onto a floured work surface. Knead dough just enough that it sticks together.Form into a 10-inch circle.Using a floured knife, cut dough into wedges.Transfer to a parchment lined cookie sheet and bake 20-23 minutes until lightly browned.

In a large bowl, sift together the flour, sugar, baking power, baking soda, and salt. Then cut in the butter until the dough resembles small peas and is crumbly.

In a small bowl, which the yogurt and egg. Mix into the dry ingredients and then fold in the apricots and pecans. Working with your hands, make sure all the ingredients are well mixed and evenly distributed. Turn the dough out on to a floured counter and knead about 10 times, until the dough is smoother and holds together. Form the dough into a 10" and place on the baking sheet. Use a floured knife to cut the dough into 8 wedges. Bake for 22-24 minutes, until lightly browned and toothpick comes out clean.