Preheat the oven to 375ºF. Line a large baking sheet with parchment paper and set aside.
In a bowl, combine the flour, sugar, baking powder, baking soda, salt, coconut oil and apple sauce. Use your hands to combine all the ingredients. The mixture should resemble a coarse meal.
Measure out 1 cup of the almond milk and stir in the lemon juice. Allow this to sit for about 5 minutes. This is your "buttermilk".
Meanwhile, stir in the cranberries and apricots. Pour in the "buttermilk" and stir until just incorporated.
Gather the dough into a ball, then transfer to a lightly floured workspace. The dough will be quite wet. Lightly flour the dough and flatten the ball into 3/4 inch thick circle and cut into 8 roughly even triangles.
Transfer the scones to the prepared baking sheet and brush with the remaining 1 tablespoon of almond milk. Pop the scones into the oven and bake for about 20 minutes or until lightly golden.