Preheat the oven at 392°F. Oil a baking paper.
Mix the flour, salt and baking soda in a bowl. Add the butter in pieces and hand mix until sandy. Add the sugar and raisins. Mix again. Form a well and pour the milk and yogurt. Whisk until the dough is sticky.
Gently knead then roll out to about 1-inch thickness. Chop 2-inch circles and place them on the baking paper. Brush with the beaten egg. Bake 15 minutes until brown. Cover and let cool.
Cut the scones in half. Enjoy with some fresh raspberries, a bit of butter and dip them in Raspberry Woos.