Add all the dry ingredients in a large bowl, cut the butter in small cubes and add to the
Work the butter and dry matter together to a crumbly mixture.
Add the natural yoghurt and blend everything into a smooth, very sticky dough.
Divide the dough in half and to the first one, add chopped hazelnuts, chopped dried figs and
feta cheese cubes.
To the second dough, add cubes of blue cheese and chopped dried apricots.
Make six large scones out of each dough and bake on parchment paper in the oven at 250C for 15-20 minutes until it sounds hollow when you tap the bottom.