Sour cream scones

Sift all the dry ingredients and rub in the butter. Stir in the brown sugar. Beat the yoghurt and sour cream together, cut in with a knife and gently gather the dough into a ball. The dough is very moist, but do not add extra flour or it will give the scones a dense texture. Divide the dough in half. Shape each half into a round, flat circle and press flat until about 2 cm thick. Heat a medium-sized, heavy-based pan until hot and coat the bottom lightly with oil. Place the dough circle in the hot pan and bake for 5-6 minutes over very low heat until golden brown at the bottom. Slide onto a plate and return to the pan with the uncooked side facing down. Bake for another 4-5 minutes until brown and just done before turning out. Bake the remaining dough the same way, cut each scone into wedges and serve hot with butter and honey.
Recipe makes about 20 small wedges.