Preheat oven to 200°C /180° Fan /Gas 6 / 400° F and lightly grease or line a baking tray.

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

Using your fingertips, rub the butter into the flour mixture.

Stir the sugar and sultanas into the flour mixture.

Stir in enough yogurt or other liquid to the dry ingredients to form a soft dough: different flours absorb varying amounts of liquid so you may not need all of the 150ml or you may need a little more, so add gradually without making the dough wet.

Lightly knead the dough on a floured surface then roll out no thinner than 2cm: 3cm is best if you want tall scones.

Cut out scones, re-rolling the scraps to make more. A 7cm cutter should make 8-9 scones.

Place the cut out scones on the prepared baking tray.

Brush a little yogurt thinned with water (or the other liquid you used) over the tops of the scones then sprinkle with sugar.

Place in the pre-heated oven and bake until risen and golden (10-15 min).

Transfer to a wire rack to cool a little.

Serve slightly warm, split and spread with butter plus cream and jam if liked.

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