Preheat oven to 375 degrees. Line a baking sheet with parchment paper or grease a cast iron skillet.

Add the dry ingredients to the bowl of a stand mixer fitted with the paddle attachment, or use your handheld electric mixer. Mix the dry ingredients on low speed.

Add the cold butter cubes and mix on low speed until the butter is completely mixed into the dry ingredients. Use your fingers if necessary to work any large chunks of butter into the flour.

Using a fork, beat the egg, buttermilk, and zest in a measuring cup. Turn the mixer on low speed, and slowly add the wet ingredients to the dry ingredients, mixing just until combined. Be sure not to over mix as overworking the dough develops gluten and makes the bread tough.

Toss the dried apricots with the reserved tablespoon of flour (this will keep the apricots from sinking), then mix into the dough on low speed just until combined. The dough will be VERY wet!

Pour the dough out onto a well floured surface and sprinkle with flour. Flour your hands, and knead a few times just until it's in the shape of a round loaf. Place on the prepared baking sheet or skillet.

Using a serrated knife, score the bread by cutting an "X" into the center, about 1/2 – 3/4" deep. This ensures that the bread bakes evenly and that steam can escape.

Bake 45-55 minutes or until a cake tester comes out clean. Cool completely on a wire rack before slicing. Enjoy!