1 teaspoon dried yeast
1/4 cup luke warm water
150g granulated palm sugar, (use brown sugar as a substitute)
100g raisins, soaked in warm water for 10 minutes
2 1/2 cups plain flour, sifted
2 tablespoons wheat bran
1 teaspoon baking soda, sifted
1 teaspoon salt
70g butter, melted
100g natural greek style yogurt
Preheat oven 180°C. In a small bowl mix the yeast, a pinch of palm sugar and the tepid water. Leave to stand for 5-10 minutes or until the yeast is foamy.
In a large bowl mix together the flour, wheat bran, baking powder and salt. Roughly chop the palm sugar and fold it through the flour.
Drain and add the raisins and yeast to the flour.
In a separate bowl whisk together the yogurt, butter and eggs. Fold the egg mixture into the flour until just combined.
Line a baking tray with greaseproof paper and with a medium sized ladle spoon the scones evenly on the tray.
Bake for 10-15 minutes or until golden.
Serve along side your morning tea or coffee.