2 ½ cups all-purpose flour

2 tsp baking powder

1 tsp baking soda

½ tsp salt

½ cup sugar

4 ½ Tbs cold butter, cut in small pieces

½ cup raisins (plumped)

1 egg, beaten

1 cup plain yoghurt

½ lemon, grated peel

milk for brushing on scones

1

Preheat oven to 220C. Lightly grease a large baking sheet; set aside.

2

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.

3

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.

4

Roll out with a floured rolling pin or pat dough with your hands to make a round about 1cm thick. Cut in rounds with a fluted or plain biscuit cutter.

5

Place 3 to 4cm apart on baking sheet; brush tops lightly with milk. Bake 10 to 12 minutes or until scones are well risen and golden.

6

Transfer to a wire rack to cool for 5 minutes. Split and serve warm with butter.

Serving size: 1/18 of a recipe (58 grams).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.