Heat oven to 180’c. Pour some self-raising flour into a large bowl with salt, desiccated coconut and baking powder, then mix. Add butter cubes, then rub in with your fingers until the mix looks like fine crumbs then stir in caster sugar.

Put some milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add some vanilla extract and a squeeze of lemon juice, then set aside for a moment

Put a baking sheet in the oven.
Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife – it will seem pretty wet at first.

Scatter some flour onto the work surface and tip the dough out.

Form the dough and your hands with a little more flour, then add some coconut flakes if you prefer, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 4cm deep.
Brush the tops with a beaten egg, then carefully place onto the hot baking tray.

Take a 5cm cutter and dip it into some flour. Press into the dough, then repeat until you have four scones. You may need to press what’s left of the dough back into a round to cut out another four.

Brush the tops with a beaten egg, then carefully place onto the hot baking tray.