Preheat the oven to 200°C/ 400°F/Gas 6. Lightly grease a baking sheet with the oil.

Sift the flour and baking powder into a mixing bowl. Rub in the butter using your fingertips, until the mixture resembles fine breadcrumbs. Stir in 25g caster sugar

Beat together the egg and yogurt and add to the dry ingredients. Mix well to form a soft dough, then roll out to 2cm thick on a lightly floured surface.

Using a 5cm cutter, stamp out as many scones as you can (you should be able to get 10) and place well apart on the baking sheet. Brush the tops with a little milk or beaten egg then sprinkle with the caster sugar

Bake for 15 to 20 minutes, until golden and well risen. Allow to cool a little on a wire rack before serving warm.

Serve with a little whipped cream and Strawberry Conserve