Sift the flour and add to a mixing bowl along with 1/2 cup (100 g) sugar, baking powder, salt, cinnamon, and nutmeg. Then make a well in the center of the flour mixture (or a volcano, as my son likes to call it).
Add the cream to the well and mix with a wooden spoon, or using your hands, until the batter is evenly moistened. (The dough will be a bit sticky).
Add shredded carrots, walnuts, and raisins to the scone batter. Fold over a few times to make sure the ingredients are evenly distributed.
Using your hands, make 12 two-inch (5 centimeter) scones and place them onto the baking sheet. Insert baking sheet inside the freezer for about 2 hours, until dough is frozen, or overnight.
Preheat the oven to 350°F (180°C). Remove baking sheet from freezer and let the scones thaw for about five minutes. If you are baking all 12 scones you will need to line a second cookie sheet and separate, as they will expand while baking. Otherwise, leave the ones you don’t need in the freezer for another day.
Brush the scones with milk and sprinkle with the additional three tablespoons of reserved sugar.
Bake the scones until golden brown, about 30-40 minutes. Allow scones to cool on the baking sheet for a few minutes, and then transfer to a wire rack to continue cooling.
Serve the scones warm, or at room temperature. Enjoy the baked scones the same day they are made, or freeze for up to four weeks.