Place your butter in the freezer for about 20-30 minutes before beginning recipe.
Prep a baking sheet with a sheet of parchment or silicone baking mat
Add together your dry ingredients: flour, salt, baking powder, baking soda, granulated sugar, brown sugar, cinnamon, nutmeg, and cloves and mix together.
Take butter from freezer and grate into flour mixture. Half way through, take a fork and fluff the butter into the flour. Finish grating the butter and repeat.
Mix the carrots into the flour and butter mix, making sure to break up any clumps of carrots.
Stir in chopped pecans.
Make a well in the center of the bowl and pour in beaten egg and vanilla, then heavy cream.
Slowly incorporate the flour into the liquid until most of the mixture has started to come together. Do not overwork the dough! It's okay if there is a little dry bits on the bottom of the bowl.
Dump the contents onto your counter and fold it over on itself 2-3 times, adding in the dry bits as you do. Pat out into a circle or square that's about 1-1½ inches thick.
Using a knife or bench scraper, cut the dough into 8 pieces. Cut straight down rather than a sawing motion.
Transfer the scones to the baking sheet, and place the baking sheet in the freezer. Preheat your oven to 425°F. Leave the scones in the freezer while the oven preheats.
When the oven is ready and the scones have been in the freezer for about 15-30 minutes, remove the scones from the freezer and brush the tops with heavy cream.
Place the scones in the center rack of your oven and immediately reduce temperature to 375°F.
Bake for about 25-30 minutes until scones are golden brown.
While scones are baking, mix together cream cheese, powdered sugar and cream or milk to create glaze. For the consistency shown in the photos on here, I used about 4-5 tbsp of cream. For a thinner consistency, use milk and additional liquid until you reach the desired texture.
Let scones cool for about 10 minutes and then drizzle glaze over them. Enjoy while warm.