I have a scone recipe made with yeast.

Sieve 1 and 1/2 Lb wholemeal flour into a bowl with a teaspoon of salt and rub in 2oz of lard. Mix one tablespoon of golden syrup with 3 tablespoons of very hot water, when the syrup is dissolved add 1/4 pint of milk, 1/4 pint of hot water, mix and add one teaspoon of dried yeast,

Leave the liquid until it is frothy then work it into the flour to make a dough. Add warm water if you need more liquid, but do so slowly (carefully) or the dough will become sticky.

Leave the dough to rise until doubled in volume. This can be overnight in the fridge.

Roll out on a floured board and cut out discs, place on a baking tray until well risen - about 1/2 an hour in a warm room, then bake at 425 degrees Fahrenheit for 20 minutes.

Serve warm with butter and honey or scrambled eggs and chopped parsley.

They might be a bit of a shock if you are used to the fruited sweet scones, but you could try reducing the amounts for a trial run to see if they are to your taste.

Anne the Pleater