Ingredients
1. 375 L (5 1/2 cups) flour
30-125 ml (1/8 to 1/2 cup) shortening or 1 1/4  sq. margarine.
180 ml (3/4 cup) sugar
60 ml (1/4 cup) baking powder
375 ml (1 1/2 cups) milk, soured (add 25 ml ,
1 1/2 tbsp) lemon juice)
2 eggs (use 1 egg and 1 yolk in scones; keep 1
egg white for the wash to top scones)
125 ml (1/2 cup plain yogurt
30 ml (2 tbsp) water (if needed)
325 ml (1 1/3 cup) raisins (optional)

Directions
Blend the dry ingredients to the consistency of cornmeal. Make a well in the centre and add the liquids. Turn mixture out on floured board and roll to 2-cm (¾ inch) thickness. Cut in 8- to 10-cm (3¼- to 4-in) circles.

Brush egg white wash over tops of scones and add a sprinkling of sugar. Place on cookie sheet with the scones touching. Bake at 200 C (400 F) for 15 to 20 minutes.

Source:  Linda Hartlen, 
Rose  and Kettle Tea Room, Cole Harbour Heritage Farm