Raisin Scones

	2 cups unbleached flour
	2 teaspoons baking powder
	1/2 teaspoon baking soda
	1/2 teaspoon ground nutmeg
	1/2 teaspoon salt (optional)
	8 Tablespoons cold, unsalted butter (cut up into small pieces)
	1/4 - 1/2 cup raisins
	2 Tablespoons granulated sugar
	1 egg, separated
	3/4 cup nonfat plain yogurt
	Coarse or granulated sugar for sprinkling

1. Preheat oven to 375 degrees F.
2. Mix flour, baking powder, baking soda, nutmeg, and salt in a large bowl. Add butter and rub in with your fingers or use a pastry blender. Combine until the mixture looks like fine granules. Add raisins and sugar; toss to distribute evenly.
3. In a small bowl mix together egg yolk and yogurt. Pour yogurt mixture over the flour mixture and stir with a fork until a soft dough forms.
4. Turn out dough onto a lightly floured surface and give it 10 to 12 kneads. (I just knead it in the bowl and add a little flour to my hands.)
5. Cut dough in half. Shape each half briefly into a ball and pat into a 6-inch circle. Place circle of dough on a baking sheet. Cut the circle into 6 wedges. Do not separate wedges.
6. In a small bowl, beat the egg white with a fork until just broken up. Brush the top of each scone with egg white and sprinkle lightly with sugar.
7. Bake 18 to 22 minutes, until light to medium brown. Cool on a wire rack for 5 minutes. Then pull wedges apart and cover loosely with a clean dish towel.

Servings: 12 (1 scone/person)

©1997 Sandi Dobrowolsky

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