Coconut scones

Preheat the oven to 220 ºC and spray a baking sheet with non-stick spray or butter lightly. Sift the dry ingredients together and rub in the butter. Reserve 15 ml (1 T) of the castor sugar and coconut and add the rest to the mixture. Beat the vanilla essence, egg and milk together and gradually cut into the dry ingredients to form a soft dough. Roll or press on a floured surface until about 2 cm thick and cut out scones with a scone cutter, brush each scone with a little whisked egg and milk mixture and dip in the reserved castor sugar and coconut. Bake for about 15 minutes until done and lightly browned. Cool slightly and serve lukewarm.
Makes 10 scones.