18 to 20 minutes
Preheat oven to 425ºF with rack in middle. Line a baking sheet with parchment paper. Dust with flour.
Cut butter into small cubes, then freeze until very cold and firm, about 15 minutes. Meanwhile, in a large bowl, whisk together the flour, granulated sugar, baking powder and salt.
Using your fingers, work chilled butter into flour mixture until mixture resembles coarse meal with some butter chunks large and less incorporated. Stir in the apricots. Make a well in center; set aside.
In a second bowl, whisk together eggs, fairlife ultra-filtered milk and vanilla. Add liquid ingredients to dry ingredients. Stir just until combined. (Dough should be slightly tacky, but not sticky. If sticky, dust with flour.)
Transfer dough prepared baking sheet. Divide in half, then pat each half into a 6-inch round, about 3/4-inch thick. Cut each round into 6 wedges. Gently pull apart wedges and arrange 1 inch apart. For extra flaky texture and best rise, transfer pan to freezer and chill scones until cold, 15 to 20 minutes. Brush tops with remaining fairlife ultra-filtered milk, then sprinkle with demerara sugar, if using.
Bake scones until lightly golden, 18 to 20 minutes. Cool on baking sheet on a wire rack. Serve warm or at room temperature.