Instructions: In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter with a pastry blender or your fingertips until it is in tiny bits.

In a small bowl combine egg with buttermilk. Remove and reserve 2 tablespoon/25 mL of this mixture.

Pour egg/buttermilk mixture over the flour and gather together into a rough dough. Do not over mix.

Pat dough out on a floured board to a thickness o 3/4"/2cm to 1"/2.5cm. Cut out 1 1/2"/4cm circles. Gather together extra dough and cut out more circles. Place on a baking sheet lined with parchment.

Brush with reserved buttermilk/egg mixture and bake in a preheated 425F/210C oven for 12 to 15 minutes.

To make yogurt cheese, line strainer with cheesecloth (or paper towel or coffee filter). Place over bowl.

Place yogurt in strainer. Allow to rest for 3 hours or up to overnight in the refrigerator. About half the volume of yogurt will strain out into the bowl as liquid. The longer the yogurt sits, the thicker it gets.

Discard liquid (or use for cooking rice or making bread). Spoon thickened yogurt cheese into another container. Cover and refrigerate. Use as required.

NOTES : Makes 8 to 12 small scones

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