Ingredients
Method
1.Preheat the oven to 230°C with a pizza stone or baking tray on the centre rack. Line a baking tray with baking paper and flour it lightly.
2.Sift the flour and salt into a large bowl. Combine the yoghurt and milk in a measuring jug – you should have about ½ cup of liquid – then beat in the egg with a fork.
3.Cut the butter into smallish pieces, dropping it into the flour, then rub in with your fingertips until the mixture resembles fine breadcrumbs.
4.Add a few grinds of black pepper, the cayenne pepper, herbs and cheese and combine using a round-bladed table knife. Tip in the wet ingredients and mix quickly with the knife until you have a soft dough.
5.Tip the dough out onto a floured board, pat it into a square, sprinkle with a little milk and cover evenly with the extra grated cheese.
6.Using a long-bladed knife, cut the square into 9 scones and transfer them to the prepared baking tray, leaving about 1cm between them.
7.Slide the scones, on their baking paper, from the tray onto the heated pizza stone or baking tray and bake for 15 minutes, rotating the baking paper after 10 minutes to ensure even browning.
8.Have a clean tea towel laid on a cooling rack. Remove scones from oven and transfer to the tea towel. Wrap up loosely and leave until cold.
For the herbs, I use a mixture of parsley, thyme, chervil and oregano; chives are good, too.
Note
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