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

Chill butter in freezer for 15 minutes, then chop into small cubes.

Toast nuts in a skillet over medium heat for 5 minutes, then let cool.

Mix egg yolk, vanilla extract, and 1/3 cup heavy cream in a bowl and refrigerate.

In a large bowl, whisk together flour, brown sugar, granulated sugar, baking powder, salt, cinnamon, ginger, and nutmeg.

Add cubed butter to dry ingredients, cutting in until it resembles coarse crumbs.

Fold in grated carrots, toasted nuts, and raisins, being careful not to over-mix.

Make a well in dry mixture, pour in chilled wet ingredients, and mix until a dough forms.

Turn dough onto a floured surface, shape into an 8-inch circle, and cut into triangles.

Chill shaped scones for at least 30 minutes.

Double-check oven is set to 400°F (200°C).

Brush scone tops with heavy cream before baking.

Bake for 18-22 minutes until golden brown.

Cool on baking sheet for about 10 minutes before glazing with cream cheese glaze.