• 280 g (10 oz) plain flour
• 4 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 125 g (4 oz) butter or lard
• 2 tablespoons parsley, finely chopped
• 3 tablespoons yoghurt
• 3 tablespoons water
• 6 spring onions, trimmed and finely chopped

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 2.5 cm (1 inch thick, and cut into rounds.

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.