Instructions: Heat oven to 425 degrees. Mix raisins and water in small bowl; set aside.

Mix flour, sugar, baking powder and baking soda in large bowl. Cut in butter until mixture resembles coarse crumbs. Stir in cereal.

Beat egg in small bowl. Stir in yogurt and reserved raisins and water. Add to flour mixture; stir until soft dough forms.

Drop dough by 1/4 cupfuls onto greased cookie sheets. Bake 10 minutes or until lightly browned.

This recipe yields 15 scones.

Variation: Prepare as directed above, substituting Post Selects Blueberry Morning or Cranberry Almond Crunch Cereal for the Post Selects Banana Nut Crunch Cereal.

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