In a large mixing bowl weigh out flour, baking powder, bi-carb soda, pepper and salt
Add the diced butter to the flour and rub it through with your fingers until it resembles coarse breadcrumbs
Add the cheese, roughly chopped capsicum and chopped herbs and mix through the flour mix
Once mixed well add the milk and yoghurt and mix until the dough begins to form
Lay out a sheet of baking paper and lightly dust with flour place the dough on top and dust the surface of the dough and
press down until the dough is an even 3cm in height
Place another sheet of baking paper on top and place the dough in the freezer for 30-40 mins to semi set
Once completely cold remove the dough and with a scone cutter cut out the scones, place onto a baking tray lined with baking paper
Add a little milk to the egg yolk to create an egg wash, brush the surface of each scone and leave out on the bench to come back to room temperature
Place the tray in a pre-heated oven combi mode 200 degrees for 8 mins, after the 8 mins had elapsed turn the temperature down to 170 degrees for a further 6 mins
Remove and cool briefly then serve with some extra shaved cheese and chilli jam