Mix the flour with salt, cinnamon, sugar, baking soda and baking powder. In flour, add cold butter, diced. Her fingertips rubbed to a state of large crumbs, if somewhere the oil will be even more pieces - don't worry. Apple wash, peel, grate on a coarse grater, and together with yogurt and raisins add to the oil crumbs. I have a fairly thick yogurt, I need 3 tablespoons if it is liquid, it is enough for two. If no yogurt, use low-fat sour cream or yogurt. Spoon quickly knead the dough, you will need just a few movements. If the dough You get "shaggy", is not quite uniform and sticky - so, I did everything right. The longer you knead the dough, the harder and worse it will scones as a result.

Work surface sprinkle with flour, put the dough and again, sprinkle with flour. Hand flatten to a thickness of 1.5-2 cm - no rolling pins! And cut acute form scones. I have round, but you can just cut into squares or triangles. Remaining dough gently to gather and vimosewa on, again to smooth out the layer and cut out the remaining scones. I get 8 pieces. Put scones on a baking tray with baking paper and bake at 220 C for 10-15 minutes, until Golden brown.

Scones taste best the first day, but they can be frozen without loss of taste. Even better, however, to freeze the dough, cut into biscuits, and bake them fresh as needed. The temperature then lower to 200 and bake for 15-20 minutes.

Scones turn out with a crispy crust, but very soft and slightly moist (but not sticky!) inside. Whole-wheat flour in this recipe adds, in addition to usefulness, slightly nutty flavour.

Bon appetit!