Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Chill the unsalted butter in the freezer for about 15 minutes and cut into small cubes.

In a large bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, cinnamon, nutmeg, and salt until well combined.

Add the chilled butter pieces to the dry mixture and blend until it resembles coarse crumbs.

Stir in the shredded carrots and optional add-ins until just combined.

In a separate bowl, whisk together the egg yolk, vanilla extract, and heavy cream. Pour it into the dry ingredients and fold gently.

Turn the dough onto a floured surface and shape it into a disc about 6-8 inches wide. Cut into 8 wedges.

Chill the cut scones in the refrigerator for at least 15 minutes.

Bake the scones for 18-22 minutes until golden brown and a toothpick comes out clean.

Prepare the cream cheese glaze by beating together softened cream cheese and unsalted butter, then gradually mix in powdered sugar and vanilla until smooth.

Drizzle the cream cheese glaze over the cooled scones before serving.