Sift the dry ingredients together, and cut in the fat, and then rub in lightly to form a breadcrumb texture. Stir in the parsley. Beat the yoghurt and water together, and stir into the flour mixture to form a soft dough, adding more water if necessary. Roll out to about
Bake on a sheet for 12 to 15 minutes at 200°C/400°F/ gas mark 6, and arrange around the top of the casserole. Alternatively, transfer the meat to an ovenproof serving dish, arrange the scones around the top, and then bake.
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