Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.

In a large mixing bowl, whisk together the flour, coconut sugar, baking powder, cinnamon, ginger, nutmeg, and salt.

Cut the cold vegan butter into the dry ingredients using a pastry blender or fork until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

Fold in the grated carrots and chopped walnuts until evenly distributed.

Make a well in the center and pour in the cold coconut milk and vanilla extract. Stir with a spatula until a shaggy dough just begins to form.

Turn the dough onto a lightly floured surface and gently pat into a circle approximately 1 inch thick and 8 inches in diameter.

Using a sharp knife or bench scraper, cut the circle into 8 even wedges.

Place the wedges on the prepared baking sheet, leaving at least 2 inches between each scone.

Bake for 18 to 22 minutes, or until the tops are firm and the bottoms are lightly golden brown.

Allow scones to cool on a wire rack. In a small bowl, whisk together powdered sugar, maple syrup, and 1 teaspoon of plant milk to create a thick glaze. Drizzle over cooled scones before serving.