Ingredients

• 3 cups all-purpose flour
• 2/3 cup sugar
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1 tablespoon orange zest, finely minced
• 1/2 cup ground walnuts
• 1/2 cup unsalted butter, cut into chunks
• 1 cup buttermilk
• 1 large egg
• 1 1/2 teaspoons pure vanilla extract
• 1 cup shredded carrot
• 1/2 cup golden raisin (or minced dried pineapple)
• 1/2 cup cream cheese, softened (4 oz.)
• 1 1/2 to 2 c. powdered sugar
• 1 tablespoon fresh lemon juice
• 1 teaspoon pure vanilla extract
• 3/4 cup toasted coconut
• shredded carrot
• orange zest
• ground cinnamon

Instructions

1. Preheat oven to 400°; stack two baking sheets together and line the top sheet with parchment paper.

2. Arrange oven rack to upper third position.

3. In a food processor, add flour, sugar, salt, baking powder, baking soda, cinnamon, orange zest, and walnuts; blend briefly.

4. Add in butter and pulse to make a coarse, grainy mixture; turn out into a large bowl.

5. Make a well in center and stir in buttermilk, egg, and vanilla.

6. Stir with a fork to make a soft batter, then fold in the carrots and raisins; let rest 5 minutes.

7. Pat or press out dough to 3/4-inch thickness on a floured work surface.

8. Cut into 3-inch rounds; place on prepared baking sheets; bake until lightly browned, 15-20 minutes.

9. Cool scones on a wire rack.

10. Meanwhile, make glaze--place cream cheese, powdered, sugar, lemon juice, and vanilla in clean food processor; process to make a smooth glaze.

11. When scones are completely cooled, spread generously with cream cheese glaze.

12. Top with toasted coconut, carrot shreds, orange zest, and cinnamon.