Preheat oven to 375 F. Line a large baking sheet with parchment paper.
In a food processor, combine flour, oats, brown sugar, baking powder, baking soda, salt, and spices. Cut in butter until mixture resembles coarse crumbs. Place in a large bowl.
In a small bowl combine egg, chai liqueur & sour cream. Add wet mixture to flour mixture along with the apricots. Stir ONLY until combined. Do NOT overmix.
Divide dough in half. Using a spatula scrape each piece of dough onto the parchment paper on the baking sheet. Dip the spatula in flour, then flatten each piece of dough to about 1-inch in height as well as forming it in a circle shape. Cut each round into 8 wedges.
Bake scones for 12 to 15 minutes or until golden brown. Remove from baking sheet. Recut the scones. Cool slightly on wire rack.
Icing
Using a mixer, combine cream cheese, butter, powdered sugar, chai liqueur & milk. Beat on low speed, gradually increasing to high until light & fluffy. Pipe over scones.
Recipe Notes
The amount of sugar used in these scones is what you prefer personally. I only used the 1/3 cup which makes them nice to serve with coffee.