1-Getting started: Getting started with carrot cake scones is simple and fun, and this guide walks you through each part with ease. Begin by preheating your oven to 350˚F (180˚C) to ensure even baking. This temperature works well for achieving that golden finish without overcooking.

2-First, in a large bowl, whisk together the 2 ¼ cups all-purpose flour, ¼ cup packed light brown sugar, ½ teaspoon kosher salt, 1 tablespoon baking powder, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, and ⅛ teaspoon cloves until everything is well combined. This step mixes the dry ingredients evenly, setting the base for your scones. Next, stir in the 1 cup grated carrots, ½ cup raisins, ½ cup shredded sweetened coconut, ½ cup chopped nuts, and optional 3 tablespoons finely chopped crystallized ginger to coat them thoroughly.

3-In a separate bowl, whisk together ½ cup heavy cream, 1 large egg, and 1 ½ teaspoons vanilla extract to create the wet mixture. Grate the ½ cup frozen unsalted butter into the dry ingredients and gently combine, making sure not to over-mix so the butter stays in pieces for flakiness. Add the wet ingredients to the dry mixture and stir gently until a shaggy dough forms, keeping those butter pieces visible for the best texture.

4-On a floured surface, shape the dough into a 10-inch disk and cut it into 8 triangles. Chill the scones in the freezer for 15 minutes or in the refrigerator for 30 minutes to enhance their flakiness. Brush the tops with heavy cream and sprinkle with the optional 2 tablespoons coarse turbinado sugar before baking. Bake for 20-25 minutes until lightly golden, and for the glaze, whisk together 1 tablespoon softened cream cheese, 1 tablespoon softened unsalted butter, ½ cup powdered sugar, and 2 tablespoons heavy cream until smooth, then drizzle over cooled scones.