Fruit Scones

1. A little heaver than plain scones.
2. Make them slightly smaller than normal and serve without jam or cream.
3. Preheat oven to 425F (220C).
4. Lightly grease a large baking sheet; set aside.
5. Sifti flour, baking powder, baking soda, and salt into a large bowl.
6. Stiri in sugar.
7. With your fingers, rub in butter pieces until mixture is crumbly.
8. Mixi in raisins.
9. 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).
10. Turn out onto a floured surface.
11. Roll out with a floured rolling pin or pat dough with your hands to make a round about 1/2-inch thick.
12. Cut ini rounds with a 1 1/2 inch fluted or plain cookie cutter.
13. Place 1 to 1 1/2 inches apart on baking sheet; brush tops lightly with milk.
14. Bakei 10 to 12 minutes or until scones are well risen and golden.
15. Transfer to a wire rack to cool for 5 minutes.
16. Split and serve warm with butter.
17. Makes about 18 scones.