Preheat the oven to 220c

Sift together the flour, cream of tartar, bicarb and salt.  It’s important to do this because otherwise the raising agents won’t necessarily get fully mixed in with the flour – I think that’s why sometimes you bite into a scone and get a bitter taste.

Cut the butter into the flour mix and then rub in lightly.

Mix the lemon zest with the sugar and then stir through the flour mix

Beat the egg lightly and mix into the yoghurt, before adding most of it to the flour mix.  Save a little to use to glaze the scones.

Mix into a very soft dough and turn out onto a well-floured board.  Either press out with your fingers or roll out gently to about ½ inch thick.

Use a 2 – 2 ½ inch cutter to cut out your scones, place on a well greased baking tray and brush the tops with the remaining egg/yoghurt mix

If you like you can sprinkle a little caster sugar on top

Bake for 12-15 minutes until the tops are golden

Serve warm, split with a little butter and jam.