• Line a baking sheet with parchment paper and position the oven rack in the center. Preheat the oven to 356°F (180°C, 160°C fan).

Make the dough

• In a large bowl, combine the flour, baking powder, salt, shredded cheese, chives (if using), and black pepper (if using).
• Add the yogurt and mix with a fork or your fingertips until a soft, shaggy dough forms.
• Transfer the dough to a lightly floured surface and gently bring it together into a soft dough. Avoid overworking the dough to keep the scones light and fluffy. Even if the dough seems crumbly, that’s fine—it helps create air pockets for fluffiness.
• Pat the dough into a rectangle about 1 inch (2 cm) thick.
• Cut it lengthwise, then slice across into two sections to make 6 scones. (see visual instructions in post above) Place the scones, spaced apart, on the lined baking sheet.

For the topping

• Brush the scones with a little yogurt or milk and sprinkle with cheese.
• Bake for 15-18 minutes, or until golden brown.
• Enjoy warm with butter, or as a delicious side to homemade soup or stew.

Storing the baked Yogurt cheese scones

• Room temperature: They can be kept at room temperature in an air-tight container for up to 2 days.
• Refrigerate: In an airtight container for up to 1 week. Reheat in the microwave for a few seconds or airfryer for about 1 minute, until warmed through.