Carrot Cake Scones with Maple Glaze

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the flour, brown sugar, cinnamon, ginger, nutmeg, baking powder, baking soda and salt.
3. Cut in the cold butter using your fingertips or a pastry cutter until the mixture resembles coarse crumbs with a few visible pieces of butter.
4. Stir in the grated carrots and chopped pecans.
5. In a separate bowl, whisk together the egg, whipping cream, Greek yogurt and vanilla.
6. Add the wet ingredients to the dry ingredients and mix gently until a dough forms.
7. Turn the dough onto a lightly floured surface and shape it into a rectangle about 1 inch (2.5 cm) thick. Fold it in half, flatten it again and repeat once more to create flaky layers.
8. Shape the dough into an 8-inch (20 cm) circle and cut into 8 wedges.
9. Arrange the scones on the prepared baking sheet, leaving space between each one. Brush the tops with cream.
10. Bake for 20 to 22 minutes, or until golden brown. Let cool completely.
11. Meanwhile, whisk together the melted butter, maple syrup and icing sugar until smooth.

Enjoy these scones warm or at room temperature with coffee or tea. They store well in an airtight container and can be gently reheated before serving.