How to make YOGURT AND ALMOND SCONES:

• Sift the flour together with the baking powder and salt. In the middle, add the cold butter and knead with your fingers until you get a crumbly dough.
• Add 100 ml (3.4 oz) of the yogurt and mix gently.
• Gradually add the rest of the yogurt, as much as the dough requires.
• Stop when you have a soft but not sticky dough.
• The dough does not need kneading, just mixed to make it homogeneous.
• Preheat the oven to 220 degrees C (430 Fahrenheit) and line a large baking tray with baking paper.
• Turn the dough out onto a well-floured work surface.
• Roll the dough out into a 2-3cm (0.8-1.2 inch) thick sheet and cut circles using a 4-5 cm (1.5-2 inch) diameter pastry cutter.
• Place the pieces of dough in the tray and brush with a little runny honey.
• Sprinkle the flaked almonds over and place in the oven.
• Bake for 10-15 minutes until lightly browned.
• Take them out of the oven, place on a cooling tray, and serve them as you like.
• Enjoy!