Fruit Yogurt Scones

Directions

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 ½-inch thick.

Cut in rounds with a 1½ inch fluted or plain cookie cutter.

Place 1 to 1½ inches apart on baking sheet; brush tops lightly with milk.

Bake 10 to 12 minutes or until scones are well rised and golden.

Transfer to a wire rack to cool for 5 minutes.

Split and serve warm with butter.

Makes about 18 scones.

Serve warm scones with butter, jam and tea.