I think this is it, from Great Comic Relief Bake Off: 13 Easy Recipes Perfect for a Bake Sale (BBC Books 17 Jan. 2013)
Simple Scones
Scones may be as old as the hills but they are still a treat eaten warm
with good jam and thick cream. Any leftover scones are good split in
half and toasted.
Makes 8 scones
250g self-raising flour
50g caster sugar
50g unsalted butter, cold from the fridge
3 tablespoons natural yoghurt
milk
1 egg, at room temperature, lightly beaten
1 Preheat the oven to 220°C/425°F/gas 7 and lightly grease a baking sheet. Tip the flour and sugar into a large mixing bowl. Cut the butter into small cubes about the size of your thumbnail and add to the bowl. Use the knife to toss the
pieces of butter in the flour so all are coated.
2 Rub the flour and butter together using your fingertips until the mixture looks like small pieces of rubble.
3 Spoon the yoghurt into a measuring jug and pour in enough milk to measure 100ml. Add the beaten egg and mix together with a fork. Pour the egg mixture into the mixing bowl. Mix into the crumbs, first using a round-bladed knife and then, as soon as the mixture starts to stick together, using your hands.
4 Gather the dough to make a slightly soft ball. Sprinkle a little flour over the worktop, then turn out the ball of dough onto it. Gently press and squeeze the dough together for a couple of seconds just to bring it together neatly.
5 Sprinkle your hands with a little flour, then pat out the dough about 3cm thick. Dip a 6cm round cutter in flour and cut out rounds of dough. Set them, about 2cm apart, on the greased baking sheet. Press the dough scraps together and pat out again, then cut more rounds to make 8 in total.
6 Place in the preheated oven and bake for 12-15 minutes until golden brown. Remove the sheet from the oven and set on a heatproof surface. Transfer the scones to a wire rack and leave to cool slightly before serving warm. These
are best eaten the same day.