2 c. flour
2 tbsp. brown sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. butter, cut in cubes
3/4 c. plain yogurt
1 egg, separated
Grated peel of 1 orange
1 c. golden raisins
1/4 c. slivered almonds, chopped and toasted
1 to 2 tbsp. sugar

Mix flour, brown sugar, baking powder, soda, and salt. Add butter. Cut in with pastry blender to resemble coarse meal. In a small bowl, mix yogurt, egg yolk, and orange peel. Add to flour mixture. Mix with fork to moisten. Mix in raisins and almonds. Preheat oven to 375 degrees. Turn dough out onto lightly floured board. Knead about a dozen times. Pat or roll out about 1/2 inch thick.

Cut into 2 inch squares. Place on greased baking sheet. Brush with beaten egg white and sprinkle with sugar. Bake 15 to 20 minutes until cooked through and golden brown. Serve warm. Makes about 18 scones.