Courtesy of PureZing

Makes 24 scones

INGREDIENTS:

½ cup raisins, soaked in water or rum for 20 minutes
2 ½ - 2 ¾ cups all-purpose flour, divided
½ teaspoon sea salt
½ cup sugar
2 teaspoons double-acting baking powder
1 teaspoon baking soda
6 Tablespoons cold butter
1 egg, beaten
1 cup Greek-style yogurt
Zest of half a lemon

DIRECTIONS:

Preheat oven to 425 degrees.

Drain raisins and pat dry with paper towels. Dredge raisins in 2 Tablespoons of flour. Set aside.

Sift remaining flour with salt, sugar, baking powder and soda. Cut in the butter with two table knives or a wire butter cutter. Work the butter and flour mixture till it resembles coarse meal. Add egg, yogurt, raisins and lemon rind.

Mix well and divide the dough into 24 balls. Flatten each ball into ½-inch thick round cakes. On a lightly oiled cookie sheet, place scones.

Bake 12-14 minutes until lightly browned. Serve warm from the oven, or cool on wire racks.