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.