Lightly grease a baking tray with coconut oil (I use bake-o-glide sheet so this isn’t necessary for me).
Put the self-raising flour (250g) into a large bowl. Add the coconut oil (50g) and gently rub the coconut oil into the flour until it has the consistency of breadcrumbs.
Add the caster sugar (30g), baking powder (½ tsp) and salt (¼ tsp) and mix well to ensure they are evenly distributed.
Make a well in the centre and add most of the coconut milk (keep a tablespoon or two back to help bring the mixture together at the end). With as little action as possible, mix the coconut milk into the other ingredients until it comes together in a ball of dough. If there are any stray bits of flour at the bottom of the bowl, add the coconut milk you kept back to help collect them.
Lightly flour a work surface, lay out the dough and pat it flat to a thickness of about 1½ inches (don’t use a rolling pin). Either form it into a circle and use a sharp knife to divide it into 6, or if you prefer round scones, use a cutter to cut out your scones. Place them onto the prepared baking tray.
Pop into the oven for 12-15 minutes until the are cooked (I check by tapping them on the bottom to see if they sound hollow – like you do with bread).
Once they’re cooked, remove them from the oven and pop them onto a wire rack to cool.
If your kitchen is warm then I'd recommend chilling your coconut oil before making these scones. This will allow you to rub it into the flour without it melting while you work.