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

Cube your cold butter and place it in the freezer for about 15 minutes.

If using nuts, toast them in a skillet over medium heat for about 5 minutes, stirring constantly.

In a small bowl, whisk together the egg yolk, vanilla extract, and heavy cream, then refrigerate.

In a large mixing bowl, whisk together the all-purpose flour, both sugars, baking powder, salt, cinnamon, ginger, and nutmeg.

Cut the chilled butter into the flour mixture until it resembles coarse crumbs.

Gently fold in the grated carrots, toasted nuts, and raisins.

Make a well in the dry ingredients and pour in the chilled egg mixture, stirring until a dough forms.

Turn the dough onto a floured surface and shape it into an 8-inch circle, cutting into wedges.

Chill the shaped scones in the refrigerator for at least 30 minutes.

Brush the tops of each scone with heavy cream before baking.

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

Allow to cool for about 10 minutes, then glaze with cream cheese.