Cut the butter into small 1mm cubes (in order to mixed into the flour easily) It's hard to see, but they're cut in the photo.
Mix together the yeast and the yogurt.
Add all of the sugar to a bowl and mix in the maple syrup and the butter. Once they have been completely mixed in, add Step 2 and mix until small balls are formed.
Stir in the walnuts and raisins and use your hands to blend everything together.
Use a rolling pin to roll out until about 1.5cm thick. Divide in to 3 sections.
Pile up the 3 pieces to form layers and push them together a little bit with your hand to blend.
Wrap in plastic wrap and let sit in the refrigerator for 1 night. It will keep in the refrigerator for about 1 week.
This photo shows the dough after 3 days resting in the refrigerator. Take the dough out of the refrigerator about 2-3 hours before baking in order for it to complete the 2nd rising. It will be about 1.5x it's original size.
Cut into any shape you would like and bake for 20 minutes at 180°C.
The center is fluffy and airy like bread, the outside is crisp and crunchy like a scone.
It's difficult to tell from the photo, but the dough has layers.
Story Behind this Recipe
I wanted to eat a yummy scone using yeast.
You can probably tell by looking at photos 6 and 8 but, leaving it to rest lets the dough blend together and fluff out when it rises. Since it doesn't use sugar, add in lots of raisins. If you want a lighter baked color, cover with aluminum foil while baking.