Carrot Scones

This is my highly experimental first attempt at scones.

2 c whole wheat flour
1 t baking powder
1/2 t baking soda
1/2 t salt
1 t dill
1 T nutritional yeast
a pinch of cayenne
5 T margarine, cut into small pieces
6 T soy yogurt
4 T soy milk
3/4 c loosely packed grated carrot
1/4 c packed chopped fresh parsley
1 green onion, minced

Pre-heat oven to 400F.
Mix dry ingredients (flour through cayenne).
Cut in margarine with a pastry blender until the dough has gravel-like texture.
Add remaining indredients and knead by hand until the dough is moist. It should stay a pretty stiff dough, but add more soy milk if it's really too dry.
Cut dough into twelve equal pieces.
Shape each piece into a rough rectangle.
Place scones on a cookie sheet oiled with olive oil.
Brush tops of scones with a little extra olive oil.
Bake for 10 minutes, then flip over and bake for another 5 minutes.