1 tablespoon fresh rosemary, chopped, plus a little extra to sprinkle on scones
2 large organic or free-range eggs
180 ml natural yoghurt or soya yoghurt
1 teaspoon honey plus a little extra to drizzle
Vegan option: Omit cheese
Sieve all dry ingredients together in a bowl and mix well. Rub in chilled butter to get a breadcrumb texture. Add rosemary and dried cranberries and gently mix in.
Whisk eggs, honey and yoghurt together.
Make a well in centre of flour mixture and mix in liquid. Keep a little liquid back in case not all is needed. Mix liquid and flours together to form a soft dough.
Lightly roll out the dough on a rice floured surface. Cut scones out with a scone cutter. Lay on a floured surface, egg wash and sprinkle with a little extra chopped rosemary leaves. Drizzle a tiny amount of honey over each scone, bake in oven at 180 C for 12-14 minutes. Allow to cool before serving.