Scone with Clotted Cream and Jam
Preheat the oven to 200°C (approximately 390°F) convection. Line a baking sheet with parchment paper. In a bowl, mix the flour with the baking powder, 1 teaspoon sugar, salt, softened butter and yogurt and knead to a smooth dough that does not stick to the surface. Knead in the raisins. On a floured surface roll the dough 2 cm (approximately 3/4-inch) thick and cut out scones with a 5 cm (approximately 2-inch) round cookie cutter. Put the remaining sugar in a shallow dish and dip the dough pieces into the sugar on one side. Place sugared side up on the baking sheet, spacing the dough 2 inches apart.
Bake until golden brown and a toothpick inserted into a scone comes out clean, about 15 minutes. Remove to a wire rack and let cool. If desired, halve the scones horizontally and serve filled with clotted cream and jam.