Today I made Yogurt Raisin Scones!
4C flour, 4t baking powder, 1/4t salt, 2/3C sugar, 2/3C chilled butter, 2 eggs, beaten, 2t vanilla, 1C nonfat yogurt
Topping: 1/2 golden raisins, 1/2C dark raisins, 1T cinnamon, 3T sugar
Preheat oven to 375F. Sift dry ingredients, except for topping. Cut in butter until mixture resembles small crumbs. Stir together yogurt, beaten eggs and vanilla. Make a well in the dry ingredients and gently fold in the wet until barely blended. Stir in raisins. Do not overwork the dough. In separate bowl, stir topping. Turn dough into greased 9″ round cake pan. Sprinkle on topping. Make preliminary slices with a serrated knife. Bake 25-30 minutes or until slightly crumbly in center.