Raspberry Candied Carrots & Leeks with Sauvignon Blanc

I'm up in Tahoe tonight and had some leeks and carrots left over from this week's csa box.  I wasn't sure how I wanted to prepare them but got an idea from earlier in the afternoon when I experimented with day old, homemade scones.  Earlier I took some nice, fluffy scones, cut crosses in them, spread thin slices of butter and raspberry preserves over it.  Heating my oven to 350, I placed the scones on a baking sheet for about five to ten minutes (depends on elevation).