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1
Line a large baking tray with parchment paper or a silicone mat and set aside.
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2
Preheat the oven to 300 degrees F.
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3
Sift the flour, salt, sugar, and baking powder into a large bowl.
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4
Cut the butter into small cubes and rub it into the flour with your hands.
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5
In a medium bowl, lightly beat the eggs, and then add the milk.
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6
Pour the egg mixture into the flour mixture and mix it until just blended.
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7
Add 3 teaspoons of orange zest and lightly knead the dough.
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8
It is important to keep the kneading to a minimum, or the scones will be hard and as tough as nails.
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9
Put the dough onto a lightly floured surface and roll it to about a 1-inch thickness.
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10
Cut the scones with a 2-inch round fluted cutter, as closely as possible to avoid wasting dough.
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11
Put them on the prepared baking sheet, about 1-inch apart.
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12
In a small bowl, lightly beat the egg yolk and the remaining milk and brush this over the scone tops.
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13
In another bowl, mix the remaining sugar, coconut, and orange zest and sprinkle this evenly over the top of each scone.
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14
Bake the scones in the center of the oven until they have risen and are lightly browned, about 20 minutes.
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15
Cool the scones on a wire rack and then split them.
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16
Serve warm, with butter and honey.
