Grated peel of half lemon Milk for brushing on scones Butter A little heaver than plain scones. Make them slightly smaller than normal and serve without jam or cream. Preheat oven to 220ºC (220C). Lightly grease a large baking sheet; set aside. 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. 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). Turn out onto a floured surface. Roll out with a floured rolling pin or pat dough with your hands to make a round about 1 cm thick. Cut in rounds with a 4 cm fluted or plain cookie cutter. Place 1 to 4 cmes apart on baking sheet; brush tops lightly with milk. Bake 10 to dozen minutes or until scones are well risen and golden. Transfer to a wire rack to cool for 5 minutes. Split and serve warm with butter. Makes about 18 scones.