Preheat your oven to 180C and line a baking tray with parchment paper.
Add all the wet ingredients, 2 egg white, 80g yoghurt, 70g melted butter into a medium size mixing bowl and mix with a hand whisk.
Keep the egg yolks for an egg wash.
Use your wet hands to divide the dough into 5 rolls (this dough is too sticky to roll) and use a wet pastry cutter to give them a scone shape just by pressing the dough into the cutter. Place your scones on the prepared baking tray.
Brush your scone with the 2 egg yolks you have kept.
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