Thank goodness there's a revival of the modest scone with its endless variations. This savoury recipe, made lighter with the addition of yoghurt, is ideal served warm and filled with leftovers from Christmas Day.

Ingredients

• 3 cups flour
• 6 tsp baking powder
• 50 grams butter
• 2-3 spring onions, trimmed and chopped
• ¼ cup well packed chopped olives
• ¼ cup grated parmesan or cheddar cheese
• 1 cup milk
• ½ cup plain unsweetened yoghurt
• 1 egg, beaten

Method

1. Sift the flour and baking powder together into a bowl and rub the butter well so that no coarse pieces remain. Stir in the spring onion, olives and cheese and make a well in the centre.
2. With a fork, beat together the milk, yoghurt and egg and pour into the well. Stir with a knife to form a soft dough. Turn out onto a floured board and bring together gently. Press out to a 20-22cm round and transfer to a floured baking tray.
3. Brush the dough with milk or beaten egg to glaze. Mark the dough into 8 wedges but do not cut all the way through the dough.
4. Bake at 230ºC for 15-20 minutes or until the scone dough is cooked in the centre.
5. To serve, cut into wedges, slice each in half horizontally and fill with Christmas leftovers, such as creme fraiche, watercress leaves and smoked salmon.