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Preheat oven to 200°C/180°C fan forced.
Line a rimmed baking tray with baking paper.
In a large bowl whisk together the flour, sugar, baking powder and salt.
Add the Jalna yoghurt and half the milk and stir with a wooden spoon until dough just comes together.
Transfer to a lightly floured bench.
Add enough of remaining milk just until a dough forms.
Knead a few times, until dough is smooth (it will be fairly sticky).
Lightly flour a work surface and using a floured rolling pin roll the dough out to 25mm thick.
Cut with a floured 10cm wide scone cutter or drinking glass and place on the baking tray.
Bake 15 minutes or until golden brown.
Serve warm with a dollop of yoghurt and jam, honey or berry compote.