1. To begin, preheat your oven to gas 5, 190°C, fan 170°C and prepare a baking tray by lining it with non-stick baking paper.

2. Next, take a large bowl and pour in the flour. Add the butter and use your fingers to rub it into the flour until the mixture resembles breadcrumbs. Mix in the sugar and salt.

3. In a jug, combine the yogurt and milk. Create a well in the dry mixture and pour the liquid mixture into it slowly. Use a knife to stir the ingredients together gently until evenly moistened, but still crumbly. Place the mixture on a work surface and shape it into a flat disk.

4. Lightly dust the work surface with flour and use a rolling pin to gently roll out the dough until it reaches a thickness of about 4cm (2in). Dip a 7cm (3in) round cookie cutter into flour, and use it to cut out as many scones as possible. Gently reform the scraps into a uniform dough and repeat until you have 8 scones in total.

5. Place the scones onto the lined baking tray and brush their tops with beaten egg. Bake in the oven for 15-20 minutes, or until the tops are golden brown. Store the scones in an airtight container. They will remain fresh for 2-3 days, but they are best eaten on the day they are made.

Serve with fresh cream and strawberry jam