Preheat the oven to 220°C.
Mix the flour and enough yoghurt in a bowl to form a firm dough.
Roll the dough to a 2.5 cm thickness and cut into rounds using a chef's ring.
Dry fry the dough rounds in a hot frying pan until puffed and lightly browned.
Place the halved plums on a baking sheet and bake for five minutes until softened.
Warm the blackcurrant conserve with a splash of water in a small saucepan over low heat.
Coat the plums with the warm conserve and return to the oven for three minutes.
Serve the scones topped with the stewed plum mixture.