Makes 16 3-inch scones.
1 cup raisins, soaked in hot water to cover for 5 minutes, drained
2 cups white whole wheat flour (or all-purpose unbleached flour)
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
1/4 tsp kosher salt
2 Tbsp sugar
1 stick butter (1/2 cup), cut into chunks
1/2 banana, cut into chunks
1 egg yolk
3/4 cup lowfat plain yogurt
1/4 tsp red wine vinegar
Preheat the oven to 400°F. Line a rimmed baking sheet with a Silpat (silicone liner) or parchment paper, and set aside.
In a food processor, blender or large bowl, mix the flour, baking powder, baking soda, cinnamon, salt and sugar; add the butter and pulse the processor on and off a few times until the mixture resembles a coarse meal. In a separate bowl blend the egg yolk, yogurt, and wine vinegar, and add to the processor along with the banana and raisins. Mix until all ingredients are just incorporated -- do not overmix.
Use an ice cream scoop with a release (called a disher) to form 16 scones on the baking sheet, and bake for 18 minutes, or until lightly browned. Serve with butter and jam; or cool the scones to room temperature, wrap and freeze.