Put the flour, baking powder, salt and curry powder in a food processor. Add the butter, cut into small pieces, and blend until the mixture resembles fine bread crumbs. Add the rosemary, egg yolk and 1/2 - 3 tbsp cold water and mix to a firm dough. (Alternatively rub the butter into the flour mixture in a bowl, then add the remaining ingredients and combine.) Chill in the refrigerator for 30 minutes.

Preheat the oven to 350°F.

Thinly roll the dough on a lightly floured surface and cut out the biscuits using a 2 inch plain or fluted cutter.

Transfer to a large baking sheet and prick with a fork. Brush with milk to glaze and bake for about 10 minutes until pale golden. Transfer to a wire rack and leave to cool.

Spread a little cream cheese on to each biscuit and secure a few rosemary sprigs on top.