Preheat oven to 325°F.

In a large bowl or 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. 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 in a medium bowl and blend until smooth and pale with no visible streaks of egg or cream.

With the mixer running on low, slowly pour in the cream mixture and mix until almost incorporated.

Dump out mixture on a dry surface (not necessarily a floured surface) and knead dough together gently. Do this until no visible dry spots remain.

Be sure you've squeezed out your carrots before you add them! Add the carrots, walnuts, and raisins and gently fold them in.

Roll to about an inch thick. With a sharp knife, cut into 3.5in strips. Then cut each strip into squares and each square in half on a diagonal to form a triangle. Place wedges onto parchment paper lined baking sheet. Refrigerate at least 30 minutes

Brush scones with heavy cream to lock in the moisture.

Bake in a preheated oven on a HIGH fan for 18-20 minutes (for 3 1/2-inch scones) or until golden brown and puffed.

Cool completely on baking sheets.

Whisk all ingredients together, cover with plastic wrap until ready to use.

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!