Instructions: 1. Sieve the flour and baking powder into a bowl. Cut the butter into small pieces and rub into the flour. Add the sugar and sieved cocoa powder and mix thoroughly.

2. Empty the yoghurt into the mixture and stir to mix in completely.

If the mixture is too sticky to handle, add a little more flour.

Knead the mixture softly until there are no cracks and then quickly roll out to a thickness of three quarters of an inch.

3. Cut out rounds using a 6.25cm pastry cutter, and bake on a greased tray in a hot oven set at 220 c / 425 f / Gas Mark 7 for about 10 minutes - or until well risen.

4. Cool on a wire rack. To serve, cut in half and spread generously with clotted cream. Add a spoonful of good quality strawberry jam and top with the other half of the scone.

5. Sprinkle with a dusting of icing sugar and place a whole strawberry on top of the scone. Add an extra spoonful of clotted cream and drizzle with chocolate sauce.

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