Line a baking sheet with parchment paper. Place your cold butter in the freezer for a few minutes.

In a small bowl, combine the egg yolk, vanilla extract, and heavy cream. Whisk until smooth and set aside.

In a large bowl, whisk together the flour, both sugars, baking powder, cinnamon, ginger, and nutmeg.

Cut the chilled butter into small cubes and work into the dry mixture until it resembles coarse crumbs.

Gently fold in the grated carrots and any optional nuts or raisins.

Pour the egg and cream mixture into the flour mixture and fold until a shaggy dough forms. Shape into a disc.

Refrigerate the shaped scones for 15 to 60 minutes, then preheat your oven to 400°F (200°C). Brush with heavy cream.

Bake for 18 to 22 minutes until puffed and golden brown.

Cool on the baking sheet for 5 minutes, then transfer to a wire rack. Prepare the glaze and drizzle over the scones.