Preheat oven to 200C/180C Fan/Gas 6 and lightly grease one or two baking trays.

Sift together the flour, baking powder and salt into a large mixing bowl.

Add the butter to the bowl and, using your fingertips, rub it into the flour.

Stir in all but 30g of the grated cheese, plus the chopped ham and wild garlic.

Stir in 220ml of the yogurt or other liquid and bring together into a soft dough. Add more liquid if needed but don't make the dough too wet.

Lightly knead the dough on a floured surface then roll out to approximately 2-3 cm thickness.

Cut out scones, re-rolling the scraps to make more. A 7cm cutter should make 12 scones.

Place the cut out scones on the greased baking tray(s).

Brush a little milk or yogurt thinned with milk over the tops of the scones then sprinkle with the remaining 30g of grated cheese.

Place in the pre-heated oven and bake until risen and golden (13-15 min).

Transfer to a wire rack to cool a little.

Serve slightly warm, split and spread with butter.

If not using straight away, cool completely before storing in an airtight container.

Use within 2 days or freeze on the day of making.