2 1/2 c  All-purpose flour
2 ts Baking powder
1 ts Baking soda
1/2 ts Salt
1/2 c  Sugar
6 tb Cold butter,
-cut in small pieces
1/2 c  Raisins (plumped)
1    Egg, beaten
1 c  Plain yogurt (8oz carton)
Grated peel of 1/2 lemon
Milk for brushing on scones
Butter

A little heaver than plain scones. Make them slightly smaller than normal
and serve without jam or cream.

Preheat oven to 425F (220C). Lightly grease a large baking sheet; set
aside. Sift flour, baking powder, baking soda, and salt into a large bowl.
Stir in sugar. With your fingers, rub in butter pieces until mixture is
crumbly. Mix in raisins. With a form, stir in egg, yogurt and lemon peel
and blend well to make a dough that BARELY holds together (you may need to
press dough together with your hands). Turn out onto a floured surface.
Roll out with a floured rolling pin or pat dough with your hands to make a
round about 1/2-inch thick. Cut in rounds with a 1 1/2 inch fluted or
plain cookie cutter. Place 1 to 1 1/2 inches apart on baking sheet; brush
tops lightly with milk. Bake 10 to 12 minutes or until scones are well
risen and golden. Transfer to a wire rack to cool for 5 minutes. Split and
serve warm with butter. Makes about 18 scones.