Carrot Raisin Scones

Delicious treat for breakfast, brunch or just a snack throughout the day. Thank you Real Housemoms

1 cup Greek yogurt
1 tsp baking soda
1 tsp vanilla
4 cups all-purpose flour
½ cup granulated sugar
2 tsp baking powder
1 tsp salt
2 tsp ginger
⅛ tsp nutmeg
1 cup of butter, cut into pieces and kept VERY cold
2 tsp orange zest
2 egg, beaten
½ cup honey
1 cup raisins
¾ cup carrots, shredded
¾ cup pecans, chopped
1 tsbp water
2 tbsp granulated sugar

• Preheat oven to 350 degrees
• Lay the shredded carrot on paper towels to dry off the excess moisture
• In a med bowl combine yogurt, baking soda and vanilla 
• In a large bowl combine flour, sugar, baking powder, salt, cinnamon, ginger, and nutmeg
• Add in butter and cut in using a fork or pastry cutter, until it’s the size of little peas
• Add in the orange zest and pecans
• Beat 1 egg and honey together
• Pour the egg mixture and the yogurt mixture into the flour
• Add the carrots, and raisins
• Mix everything together until all combined, hands work best.
• Remove from bowl and place on a slightly floured surface
• Form into a loaf shape about 9 inches by 3 inches (this doesn’t have to be exact)
• Slice into three equal pieces
• Press each piece into about a 1 inch thick circle
• Slice each circle into 6 pieces and place onto a baking sheet
• Beat the remaining egg and water together
• Brush on the tops and sides of the scones and sprinkle with the the 2 tbsp sugar
• Bake for 25 to 30 minutes or until the tops are golden brown