Preheat the oven to 190°C/375°F/gas 5. Grease a couple of large baking trays with oil.

Tip the yoghurt into a large mixing bowl with the flours, bicarbonate of soda, honey, 1 egg and a large pinch of sea salt.

Stir with a fork until everything just comes together, then get in there with your hands and shape the dough into a ball.

Dust a clean surface with flour and flatten the dough into a large disc, roughly 2.5cm thick.

Stamp out 24 rounds with a 5cm crinkle cutter, dipping the cutter in flour if the dough starts to stick, placing them on the oiled trays as you go.

Beat the remaining egg and use it to egg wash the scones, then sprinkle over the oats.

Bake in the centre of the oven for 20 to 25 minutes, or until puffed up and golden.