Scone-making requires a gentle touch. Any heavy handling will result in flat, dense scones, because it risks overworking the protein (gluten) in the flour and that makes the scones tougher.
Don’t be a slave to this recipe; if you want to use dark chocolate, or to change the fruit, then go ahead and do so.

MAKES 10
50g desiccated coconut
400g self-raising flour, sifted, plus more to dust
pinch of sea salt
150g granulated sugar
50g cold unsalted butter, chopped
100ml sunflower oil
150g white chocolate, chopped
100g dried apricots, chopped
4 eggs
10–25ml whole milk, plus more to glaze
Preheat the oven to 160°C/fan 140°C/gas mark 3.
Spread the desiccated coconut on a baking tray and toast in the oven for 15–20 minutes, or until golden brown, turning it with a spatula every 5 minutes so it cooks evenly. Allow to cool.
Now increase the oven temperature to 170°C/fan 150°C/gas mark 3½.
Sift the flour and salt into a large mixing bowl and stir in the sugar. Rub the butter into the flour mixture to form a texture like crumbs, then stir in half the oil. Add the white chocolate, apricots and coconut, mix and make a well in the centre.
Crack the eggs into a measuring jug, top up to 225ml with milk and beat together lightly with the remaining oil. Pour into the well and mix, gradually incorporating the dry ingredients to form a dough. Be gentle.
Roll the dough out carefully on a lightly floured worktop, using a floured rolling pin, to 2cm thick, then cut out scones with a floured 8cm pastry cutter.
Place the scones gently on to a baking tray lined with baking parchment and brush the tops with a little milk, then bake for 12–15 minutes or until risen and golden brown.
Transfer to a wire rack with a palette knife and leave to cool for 10 minutes, then serve while they still have a breath of the oven about them.