Preheat your oven to 200°C /180° Fan /Gas 6 /400° F.

Line a baking tray with baking paper or lightly grease it with extra butter.

Stir together the flour, baking powder and salt then sift into a large mixing bowl.

Using your fingertips, rub the butter into the mixture until it resembles fine breadcrumbs.

Stir in 180 g of the Cheddar cheese and all of the Parmesan.

Peel and core the apple then cut into small dice approx. 5 - 8 mm square.

Stir into the flour and cheese mixture.

Gradually stir in enough of the yogurt or your chosen liquid to start forming a dough that's soft but not wet.

Tip onto a lightly floured worksurface, ideally covered with a silicone mat, and very gently knead into a smooth-ish dough.

Flatten a little, lightly dust with flour, then roll out to approximately 3 cm thick.

Stamp out scones with a 7 cm cutter, gently bringing together the scraps and re-rolling to make 8 - 9 scones.

Place the scones on the baking tray and sprinkle with the remaining 40 g of grated Cheddar.

Transfer to the oven and bake until risen and golden (approximately 15 - 20 minutes).

Transfer to a wire rack and leave to cool slightly.

Serve warm, split, and spread with butter.

Tip: pulling apart rather than cutting with a knife keeps the fluffy texture inside.

Best eaten within 2 days. If not using straight away, cool completely before storing in an airtight container or freezing.

Can be reheated in a microwave, low oven, or air fryer.