Carrot Nut Scones

Preheat oven to 400°.

Lightly butter a 10-inch diameter circle in the center of a baking sheet.

In a large bowl stir together the flour, wheat germ, brown sugar, baking powder, baking soda, salt, cinnamon and mace.

Cut butter into 1/2 inch cubes and distribute them over the flour mixture.

With a pastry blender or 2 knives used scissor fashion, cut in the butter until the mixture resembles coarse crumbs.

In a small bowl stir together the yogurt, egg and vanilla.

Add the yogurt mixture to the flour mixture and stir to combine.

Stir in the carrots, raisins and pecans.

The dough will be sticky.

Spread the dough into an 8 1/2-inch diameter circle in the center of the prepared baking sheet.

With a serrated knife, cut into 8 wedges.

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.

Remove the baking sheet to a wire rack and cool for 5 minutes.

With a spatula, transfer scones to the wire rack to cool.

Serve warm or cool completely and store in an airtight container in the refrigerator.

Let them reach room temperature or warm slightly before servings.

Makes 8 scones.