1- Getting your high altitude carrot cake walnut scones just right starts with simple, clear steps that anyone can follow, even on a busy day. Begin by combining the dry ingredients: mix 2 cups of all-purpose flour, one-third cup of lightly packed brown sugar, 4 teaspoons of baking powder, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, 1/4 teaspoon each of ground allspice, nutmeg, and cloves, plus 1/4 teaspoon of coarse kosher salt in a large bowl. This sets the base for that wonderful spice blend.

2- Next, cut 10 tablespoons of cold unsalted butter into small pieces and blend it into the dry mix using a pastry cutter until the pieces are about pea-sized. This step is crucial for achieving those flaky layers. Then, stir in 3/4 cup of finely grated carrots, 1/2 cup of finely chopped walnuts or pecans, 1/3 cup of cold whole milk, and 2 teaspoons of vanilla extract to form a crumbly dough, and knead it lightly until it holds together.

3- Now, on a floured surface, press the dough to about 3/4 to 1 inch thickness and cut it into 2 1/2 inch rounds, which should give you around 11-12 scones. Place them on a parchment-lined baking sheet, spacing them 1/2 to 1 inch apart, and freeze for 20 minutes to prevent spreading. Preheat your oven to 425°F (220°C) and bake the frozen scones for about 20 minutes until they’re golden brown.

4- For the icing, mix 1 1/2 cups of powdered sugar with 1 tablespoon of meringue powder if you’re using it, then add 1 teaspoon of vanilla extract and 3 tablespoons of milk until smooth. Drizzle this over the warm scones and decorate with chopped nuts and edible flowers before it sets. The total preparation time is about 1 hour, including prep, freezing, and baking, making it ideal for weekend grill masters looking for a sweet side to their outdoor meals.