In the bowl of a stand mixer fitted with the paddle attachment, add the flour, sugars, salt, cinnamon, and baking powder. Mix with paddle (by hand) just to distribute ingredients. Add butter and mix on low to cut in the butter until the butter is no longer visible and it resembles wet sand.
While this is mixing combine the vanilla, eggs and cream with an immersion blender or whisk and blend until smooth.
With the mixer running on low, slowly pour in the cream mixture and mix until almost incorporated.
Dump out mixture on a dry surface and knead dough together (gently, with love!). Do this until no visible dry spots remain.
Be sure you've squeezed our your carrots before you add them! Add the carrots, walnuts, and raisins and gently fold them in.
Roll to about an inch thick. Cut into 3.5in strips and then cut each strip into squares and then cut each square in half on a diagonal to form a triangle. Place triangles onto parchment lined baking sheet. Refrigerate at least 30 minutes
Brush scones with heavy cream to lock in the moisture.
Bake in preheated oven on HIGH fan for 18-20 minutes (for 3 1/2-inch scones) or until golden brown and puffed.
Cool completely on baking sheets.
For the Glaze:
Whisk all ingredients together, cover with plastic wrap until ready to use.
Assembly:
Glaze your (mostly) cooled scones with your newly made glaze and enjoy! I only say 'mostly' because I have a lack of self control around these scones!
Video
Notes
Presentation- Get a beautiful finish to your scones and lock in their moisture by brushing them with heavy cream just prior to baking. Have fun while glazing–you can make precise wavy lines, swirls, or just coat them in sugary goodness. You can even add a little bit of extra crunch on top after glazing by adorning with some walnuts. Flavor Tips - Avoid gummy pockets in your scones by thoroughly squeezing out your carrots prior to adding them. Technique - Cutting cold, cubed butter completely into the dry ingredients will cut the gluten strands and limit their ability to create a strong network. A strong gluten network will make a tough scone. I mix all the wet ingredients before adding them to the dough. This allows for a quick incorporation and will make tender carrot cake. I also finish mixing with a delicate hand.Helpful Tools - I like to use an immersion blender to mix my wet ingredients to be sure they are thoroughly incorporated before I add them to my flour mixture–this keeps me from needing to overwork the gluten in my flour. However, you could get by without a blender if you incorporate well without one.Variations - If you’re not a fan of raisins or walnuts you can omit them or replace them with other dried fruits and nuts. Storage - Store baked, unglazed scones in an air-tight container at room temperature, refrigerated or frozen. Zip-top plastic bags also work nicely. Scones are best the day they are baked, so I prefer to freeze the cut dough and bake them as they are needed. Alternately scones will keep 3 days at room temperature, 7 days in the refrigerator or 3 months pre-baked and frozen.Yield: 12, 3.5” Triangles