Got some past-its-best yoghurt in the fridge? Then you’re halfway towards some delicious scones - and the best part? You can save perfectly edible yoghurt from going in the bin.

Ingredients 

• 1 cup of Greek yoghurt
• 1 cup of self-raising flour
• Optional: milk
• Note: If you have more or less yoghurt to use up than 1 cup, just adjust the flour to match

Method

1. Preheat the oven to 180C
2. Mix the yoghurt and flour together until fully incorporated. If the mixture is too dry or too wet, add more flour or some milk accordingly.
3. Press the scone mixture flat until it’s about 1cm thick, then cut the scones into triangles or rounds. Space them out on a lined baking tray, and using a pastry brush, brush milk over the tops.
4. Bake for 15-20 minutes, or until the scones are risen, golden, and cooked through.
5. Enjoy with jam and cream.