Preheat your oven to 160°C (325°F) / 140°C fan / gas mark 3.
Spread the desiccated coconut evenly on a baking tray and toast for 15–20 minutes, turning every 5 minutes with a spatula, until golden brown.
Set aside to cool completely.
Increase the oven temperature to 170°C (340°F) / 150°C fan / gas mark 3½.
Line a separate large baking tray with baking parchment.
In a large mixing bowl, sift the flour and salt, then stir in the sugar.
Add the chopped cold butter and use your fingertips to rub it into the flour mixture until it resembles fine breadcrumbs.
Stir in half of the sunflower oil.
Then, add the chopped white chocolate, dried apricots, and the cooled toasted coconut.
Mix well and create a well in the centre of the dry .
In a measuring jug, crack the eggs and add enough milk to bring the total liquid to 225ml. (7.6 fl oz)
Add the remaining oil and beat lightly to combine.
Pour the wet mixture into the well of the dry .
Using a knife or spatula, gently mix everything together until it just forms a soft, slightly sticky dough.
Do not overmix.
Tip the dough onto a lightly floured surface. Gently knead for a few seconds, then carefully roll it out to a thickness of 2cm / ¾ inch.
Using a floured 8cm / 3-inch round cutter, press straight down to cut out the scones.
Do not twist the cutter.
Arrange the scones on your prepared baking tray.
Gently brush the tops of the scones with a little milk to glaze.
Bake for 12–15 minutes, or until well-risen and a beautiful golden brown.
Use a palette knife to transfer the hot scones to a wire rack. Allow them to cool for at least 10 minutes before serving warm.
Keep your butter and liquids as cold as possible. This creates steam during baking, which helps the scones rise and achieve a light, flaky texture.
When cutting the scones, press the cutter straight down and pull it straight up. Twisting the cutter can seal the edges and prevent them from rising evenly.
Don't over-mix the dough!
Mix only until the are just combined. A slightly shaggy, sticky dough is perfect for tender scones.
