Preheat the oven to 220°C and sprinkle a Swiss roll pan (rectangular baking tray) lightly with flour.
Sift the flour, salt and baking powder together. Toss the butter through and then rub it gently into the flour with your fingertips to form a coarse, crumbly mixture. Alternatively, use a hand-held pastry-cutter.
Beat the egg, yoghurt and water with a fork and add to the flour while mixing with a knife. The dough will be softish.
Knead lightly six times and pat the dough out to 1.5cm thickness with your hand
Cut into rounds with a 5cm scone-cutter. Place close together on a baking sheet. Bake for 10-12 minutes.
Break open and serve with butter and good quality jam, honey or moskonfyt.This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.