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Gather the ingredients.
Preheat the oven to 425 F. Line a baking sheet with silicone or parchment paper.
In a large bowl, mix together the flour, sugar, baking powder, and salt .
Add the cold butter pieces and cut in the butter until the mixture resembles coarse crumbs. This can be done by hand or by using the pulse function on a food processor.
Stir in the golden raisins if using.
Make a well in the center and add the yogurt.
Mix with a knife to form a soft, non-sticky dough. Do not overmix.
Turn the dough out onto a lightly floured board and knead gently for 30 seconds to smooth the underside.
Roll or pat the dough into a circle with a thickness of ½ inch; cut it into 8 triangles with a pastry cutter dipped in flour.
Place the scones on the prepared baking sheet and brush with some yogurt or sour cream.
Sprinkle the tops with sugar and bake for 12 to 15 minutes, or until the scones begin to brown.
Eat warm or let cool. Enjoy.