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

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.