Lemon Scones (12 servings) 1 and 3/4 cup flour 1/4 cup cornstarch 1 teaspoon baking soda 6 Tablespoons butter 8 ounces low-fat lemon yogurt 1/3 cup golden raisins 2 large eggs 4 and 1/2 teaspoons sugar 3 ounces cream cheese Preheat oven to 450. Cut butter in with flour, cornstarch and soda. Combine with raisins, eggs and 1/2 of the yogurt. Stir till just moistened. Shape into ball and flatten on a cookie sheet in a 9 inch circle, 3/4 inch thick. Bake for 7-10 minutes. Combine remaining yogurt with cream cheese and serve with warm scones. Mr Breakfast would like to thank astrometrics for this recipe. Recipe number 765. Submitted 1/11/2003.