Recipe: could you adapt ...

Here is a recipe for yogurt scones, could you adapt it by useing rasberry yougurt? or fresh rasberries instead of the dried fruit? I've not made scones but seems to me this would work and I'd do both the flavored youg. & fresh rasbe. As I type it I think I may try some sounds so good ... Maybe even add a little cream cheese ...?
enjoy!
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1 cup all purpose flour
pinch of salt
1 TLBS. baking powder
1 cup whole wheat flour
3 TLBS margarine
3 TLBS light brown sugar
2 oz rasins or dried mixed fruit
grated rind of 1/2 lemnon (opp)
6 TLBS. yogurt
3 TLBS milk (approx)
milk to glaze
1. Sift white flour, salt, and baking powder into a bowl, add whole wheat flour. Rub in the marg.until the mixture resembles bread crumbs (I'd cut it in with pastry blender)
2. Stir in the sugar, fruit (if you use fresh I'd pat dry as best I could) and lemon rind, if using, then add the yogurt and enough milk to mix to a fairly soft dough.
3. Flatten out the dough to about 3/4 inch thick and cut into rounds with a 1 3/4 " fluted cutter (or bisquit cutter)
4. place on a well floured baking sheet and brush the tops with milk
5. bake in preheated oven 425o for 15-18 min. til well risen and lightly borwned. Cool on wire rack. serve split and buttered.
makes 8, store up to 2 days or freeze, prep time about 10 min.
from A&P creative cooling collection "Biscuits & Cookies"
I have used other recipes from this book and all are outstanding!