3 cups almond meal
2 1/2 to 3 Tablespoons turbinado sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon cloves
1 teaspoon vanilla
1/8 cup grapeseed oil or olive oil
2 eggs
1/2 cup 2% Fage yogurt (contains no starches)
1/3 cup raisins
Mix all ingredients well and spoon on to greased cookie sheet (or use parchment paper). If desired sprinkle with cinnamon sugar or sugar. Bake in preheated oven at 350 degrees for 20-25 minutes. Test by sticking with knife. They are done when lightly browned and knife comes out clean. For best flavor cool before serving. Makes about 15 scones.
Inventive Cook 
These freeze very well and taste great reheated in broiler or toaster oven to crisp them up a bit. I like them best after frozen and reheated this way.
Now that the new guidelines and added sugar have come out I might try less sugar and more raisins next time.
Oh and I modified the recipe a bit….
Delicious and flexible! I didn’t have all of the ingredients. I used 1.5 cups almond meal and approximately 3 TBLS coconut flour, butter instead of olive oil and cranberries instead of raisins.