Honey Oatmeal & Raisin Scones

Preheat oven to 425° F (220° C). Spray baking sheets with nonstick cooking spray or line with parchment paper. Combine flour, oats, baking powder, cinnamon and salt in large bowl. Cut in Becel® Original margarine with pastry blender or two knives until mixture is size of coarse crumbs; set aside. Beat yogurt, honey and egg in small bowl with wire whisk. Stir in raisins. Add egg mixture to flour mixture. Stir with fork until dough holds together; shape into a ball. Roll dough on lightly floured surface to 7.5 inch (19 cm) circle. Cut into 12 wedges. Arrange wedges 1 inch (2,5 cm) apart on baking sheets, then sprinkle with sugar. Bake 10 minutes or until lightly golden.