In a medium size bowl combine the flour, oats, baking powder and salt.
Pour in the melted butter.
Work through with your fingers until the mixture is crumbly.
Add the yogurt and ¼ cup of the water.
Mix until just combined - if you need you can add more of the water but the dough should not be sticky.
Gently shape the dough into 6 scone shapes around ½ to ¾ of an inch high using your fingers.
The skillet should be preheated with the oil over a medium low heat. Place the bannocks in the skillet and allow to cook for around 3 to 4 minutes before turning over.
Split and serve with butter either with an egg and bacon breakfast or with a sweet topping.
