Start by placing 6 Tablespoons of diced butter in your freezer.

Next add all of the dry ingredients into a large mixing bowl and whisk to combine. If using a pastry cutter, add chilled butter to the bowl and cut into the flour until it forms a crumbly batter similar to wet sand. If using a food processor, add the whisked, dry ingredients to the food processor. Add chilled butter and pulse to combine until a similar consistency is reached.

In a smaller bowl whisk together all of the wet ingredients and add it to the flour mixture. Mix to combine. If using a food processor, place batter back into the mixing bowl. Carefully fold in shredded carrots and raisins (if using), cover with plastic wrap and place in the fridge for 30 minutes to chill.

Preheat your oven to 400 degrees with the rack in the middle of the oven. Line a baking sheet with parchment paper.

Place chilled dough onto a cutting board that has been lightly dusted with arrowroot or tapioca flour. Form into a circle that's about 8 inches wide across and 1/2 inch tall. Cut into 8 even triangles.

Place onto prepared baking sheet and bake for 14 minutes, or until golden brown. Carefully transfer to a cooling rack.

To make the glaze add, add powdered monk fruit and coconut milk to a small mixing bowl and mix with a spoon to remove any lumps. If you would like a thinner glaze, add more coconut milk 1/4 teaspoon at a time until desired consistency is reached. If you would like it thicker, add more powdered monk fruit.

Once scones are cooled completely, drizzle glaze on top using a spoon. Keep in mind that if the scones are still warm, the glaze wont set.

To keep scones firm, store on a plate or dish that is lightly covered with plastic wrap on your counter for 1 - 2 days. After that, transfer to a container with a fitted lid and place in the fridge for up to 5 days.