Carrot Scone – 180 g or 1 ½ sticks butter – 300 g or 2 ½ cups all purpose flour – 2 teaspoons baking powder – ¾ tsp fine sea salt – 50 g or ¼ cup brown sugar – 1 tsp vanilla – 1 tsp cinnamon – ½ tsp ground ginger – 170 g shredded carrot about 4 thin ones, about 1 cup – 1 large egg – 120 g or ½ cup heavy cream – ⅓ cup chopped pistachios pecans or walnut – up to 2/3 cup coconut chips optional Cream cheese glaze – 120 g or 1 cup powdered sugar preferably made with tapioca starch – 3 tablespoons spreadable cream cheese whipped or regular – 2-3 tablespoons heavy cream – 1 tsp pure vanilla extract