Prep:

Cup of Yum
1. Preheat oven to 425F degrees, line a baking sheet with parchment paper, or grease a scone pan.

Make the dough:

1. In a large bowl, whisk the flour, sugar, baking powder, salt, cinnamon, and nutmeg.
2. Add the cold cubed butter and mix it into the dough with your hands until it resembles coarse crumbs.
3. Add the milk, grated carrot, walnuts, and raisins into the bowl and mix to combine the dough. It should be moist but not sticky.

Form the scones:

1. If using a scone pan, grease it well and divide the dough among the scone-shaped spaces.
2. For triangle scones, lightly flour your counter and shape the dough into a round, 8-inch circle -similar in height and shape to a round cake pan. Using a sharp knife, cut the circle into six triangles and transfer them to the lined baking sheet.
3. With a biscuit cutter lightly flour your counter and shape the dough gently, about 1.5 inches to 2 inches high. Use a biscuit cutter to cut circles and transfer them onto the baking sheet as you cut then. Re-shape the dough until it's all gone. Brush a little milk over the tops before baking.

Bake:

1. Bake the scones for 12-15 minutes until the tops are lightly browned and when a toothpick inserted through the middle comes out clean. Once done, remove them from the oven and let them cool down to room temperature before glazing.

Storage:

1. Store leftover scones in an airtight container or zip bag for up to 3 days on the counter.