3Tbsp.finely chopped walnuts, plus more for garnish
1Tbsp.fresh squeezed orange juice + 1 tsp. grated orange zest
Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat.
Place egg, maple syrup, carrots, and vanilla in a small bowl; whisk to combine.
In a larger bowl, combine almond flour, coconut flakes, baking powder, cinnamon, ginger, nutmeg, and salt; mix well. Add the coconut oil and combine using a pastry cutter (or your hands) until the mixture resembles coarse meal.
Drizzle egg mixture over the flour mixture and combine with a rubber spatula until everything appears moistened. Fold in walnuts. (Dough will be a little wet/sticky.) Work the dough into a ball with floured hands and transfer to prepared baking sheet. Press into a neat 8″ disc and cut into 8 equal wedges with a sharp knife. Sprinkle turbinado sugar overtop.
Bake for 23 to 25 minutes, until golden. Remove from oven and allow to cool for 30 minutes before cutting through into 8 wedges.
Prepare glaze by gradually whisking orange juice into powdered sugar until desired consistency is achieved. (if you need to thin it out more, add more orange juice in 1 tsp. increments.) Stir in orange zest.Drizzle glaze over scones right before serving. Garnish with extra finely chopped walnuts, if desired.
Store leftovers in an airtight container at room temperature up to 3 days.To freeze, wrap each individual scone in foil, and place in an airtight zip-top bag. Freeze for up to 3 months.