Put the apricots, water, lemon juice and honey in a blender and mix until the consistency of a thick puree. Set aside.
In a large bowl, beat the margarine until creamy. Add the sugar, eggs and vanilla and beat until fluffy. In another bowl, combine the flour, baking powder and salt. Stir into the creamed mixture until well blended. Add the yogurt and mix well. Then fold the apricot puree into the batter until just swirled through.
Using an ice cream scoop, put the batter on ungreased cookie sheets, placing the mounds about 2 inches apart. Loosely cover with plastic wrap and freeze overnight.
Bake in a preheated 350 degree oven for 15 minutes. Reduce heat to 325 degrees and bake 10 minutes longer or until light golden brown. Cool on a wire rack. Makes 21 scones.
Note: After freezing the batter, the individual unbaked scones can be transferred to a plastic bag or airtight container and stored in the freezer for up to six weeks. This allows you to bake only as many scones as you need at a time.