Instructions: Sift dry ingredients together, add coconut and rub in butter until mixture resembles fine breadcrumbs.

Make a well in the center of the flour and pour in lightly beaten egg and milk. Reserve a small amount of milk/egg for glaze. Mix lightly and quickly. Turn out onto floured surface, knead lightly.

Pat or roll dough out approximately 2cm thickness; cut into rounds with 5cm cutter; dip cutter into flour each time before cutting.

Brush with a little lightly beaten egg and milk, dip in extra coconut. Place close together on lightly greased scone tray, and allow to rest 10 minutes. Bake in a hot oven (400F) for 10 minutes or until golden brown.

Serve with afternoon tea.

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