Preheat oven to 200C / 400F / 180C fan forced. Line a large baking tray with baking paper.
Sift then mix together flour, sugar, baking powder and salt.
In a food processor, combine the flour, icing sugar, baking powder, salt and butter and pulse until it looks like breadcrumbs. (If you don't have a food processor, use a pastry cutter or knife to gradually cut the butter into the flour mix.
Tip the mix into a bowl and gently mix through the coconut and lime zest by hand.
Use a spoon to stir through the milk and lime juice until you have a sticky dough.
Turn the dough out into a lightly floured surface and gently pull together then flatten the dough into a disk about 1 inch high.
Brush with the 2 teaspoons of milk you put aside.
Transfer to the prepared baking tray and use a knife to cut it into wedges - but don't move the scones apart.
Bake for 20-25 minutes until golden on top. Allow to cool for 15 minutes before spooning over glaze.