Preheat the oven to 220°C, gas mark 7. Line a large baking tray with baking paper.
Sift the flour, baking powder and a pinch of salt into a large bowl. Rub 50g butter in with your fingertips until the mixture resembles fine breadcrumbs.
Add the milk, 125g cheese, the chopped apricots and rosemary. Stir together until the mixture forms a slightly sticky dough.
Turn out onto a lightly floured surface and shape into a 15cm diameter circle. Cut into 6 equal-sized triangles and transfer to the prepared tray, leaving space between each scone. Sprinkle with the remaining cheese.
Bake for 15-20 minutes, or until the scones are golden and well risen. Serve warm with butter.