Kick the tires & light the fires to 350 degrees.Whisk together your flour, sugar, baking powder, salt and spices in a very large bowl. You need the space to cut in the butter and it is a rather large recipe.Shred your carrots and then blot them with a paper towel to remove excess moisture.Take your Greek yogurt â€“ mine was honey sweetened but really you do not need the extra sweet- and mix in the baking soda.Cut your cold butter into the dry mixture using two knives criss-cross or a pastry blender. Butter most definitely tastes the best in scones, but you can use margarine as a substitute, just make sure it's cold!Take your egg and beat it, then add the Greek Yogurt and egg to the dry ingredients at the same time. Mix them in well, then take the raisins and carrots and dump them into the bowl.I used my hands at this point to work the dough. It may seem like there isn't enough moisture, but trust me and keep kneading the dough. You will get a perfect non sticky scone dough like below!Roll the dough into a stumpy log.Cut that log into three equal pieces.Once those three almost equal circles are flattened into one inch thick circles, which are about 6 inches wide, cut them into 6 pieces each.Lay those 18 scones onto parchment lined baking sheets, you only need two. They will fit and they do not expand sideways as much as they bake upwards.Bake them in a 350 degree oven for 20-24 minutes until the bottoms and tops are a delicious golden brown.