1 7/8 c  Whole wheat flour; -OR-

      2 c  Unbleached white

      2 tb Brown sugar, firmly packed

    1/2 ts Baking soda

      1 tb Baking powder

    1/2 ts Ginger

      4 tb Butter; cut into bits

      1 lg Egg; beaten

      2 tb Molasses

    1/2 c  Lowfat yogurt

    1/4 c  Raisins

  PREHEAT OVEN TO 425F. Line a cookie sheet with parchment. Using a wooden
  spoon, mix the flour, sugar, baking soda and powder and ginger together.
  Stir in the butter, then the egg, followed by the molasses, yogurt and
  raisins. Mix until too thick to stir. Flour a flat surface and turn the
  dough onto it. Form the dough into a ball and knead until it holds together
  nicely, adding flour if the dough sticks to your hands. The dough should be
  slightly tacky. Pat the ball down to 1/2-inch thickness, and cut hearts
  from it. Place the hearts on the cookie sheet and bake until golden brown
  and firm, about 15 minutes. Serve with jam and tea. Makes 6 large
  heart-shaped scones.