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1
Preheat oven to 400u00b0.
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2
Lightly butter a 10-inch diameter circle in the center of a baking sheet.
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3
In a large bowl stir together the flour, wheat germ, brown sugar, baking powder, baking soda, salt, cinnamon and mace.
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4
Cut butter into 1/2 inch cubes and distribute them over the flour mixture.
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5
With a pastry blender or 2 knives used scissor fashion, cut in the butter until the mixture resembles coarse crumbs.
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6
In a small bowl stir together the yogurt, egg and vanilla.
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7
Add the yogurt mixture to the flour mixture and stir to combine.
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8
Stir in the carrots, raisins and pecans.
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9
The dough will be sticky.
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10
Spread the dough into an 8 1/2-inch diameter circle in the center of the prepared baking sheet.
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11
With a serrated knife, cut into 8 wedges.
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12
Bake for 19 to 21 minutes or until the top is lightly browned and a toothpick inserted into the center of a scone comes out clean.
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13
Remove the baking sheet to a wire rack and cool for 5 minutes.
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14
With a spatula, transfer scones to the wire rack to cool.
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15
Serve warm or cool completely and store in an airtight container in the refrigerator.
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16
Let them reach room temperature or warm slightly before servings.
