The key to scones is to have the butter cold and not to overmix the dough, so have all your ingredients ready and your oven hot.
Makes 10-12
1 3/4 c flour
1 tbsp b soda
1/2 tsp salt
100g cold butter, cut into small cubes or grated
1/2 c grated cheese
1/2 c yoghurt
2 tsp honey
Topping
1/4 c chopped parsley
2 cloves chopped garlic
2 tbsp melted butter
Preheat oven to 220C. Grease and flour a baking tray.
Make the topping first by mixing all the ingredients together in a small bowl.
In a large bowl sift in flour, baking soda and salt. Rub in butter until it resembles breadcrumbs. Stir in cheese, yoghurt and honey with a knife and work quickly into a dough.
Place on a floured surface and press out into a shape about 2.5cm high. Cut into your desired shapes, eg rounds, squares or triangles.
Place onto your baking tray. Top each scone with some parsley mixture and bake for 10-15 minutes until golden.
Best served warm with butter.