For the scones:
3/4 cup sorghum flour
1/2 cup millet flour
1/2 cup tapioca flour
1/4 cup granulated sugar
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 1/4 teaspoons xanthan gum
3/4 teaspoon ground ginger
3/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/4 teaspoon fine sea or Himalayan salt
6 tablespoons coconut oil, softened, but not melted
1/2 cup grated carrots
1/3 cup toasted walnut pieces
1/3 cup raisins
1 teaspoon (5mL) cider vinegar
1/3 cup (80mL) nondairy milk

For the glaze:
1 cup (240mL) icing sugar
1 teaspoon (5mL) vanilla extract
1 to 2 teaspoons (5 to 10mL) nondairy milk

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

To make the scones, put the sorghum flour, millet flour, tapioca flour, sugar, baking powder, cinnamon, xanthan gum, ginger, cardamom, nutmeg, and salt in a large bowl. Whisk well to combine.

Using a pastry cutter or two knives, cut in the coconut oil until it is mixed in with the flour mixture and about the size of peas. Stir in the carrots, walnuts, and raisins. Add the cider vinegar to the nondairy milk. Drizzle in the nondairy milk mixture, a little at a time, just until the dough comes together, using your hands to knead it together. Pat the mixture into to about 7-inches in diameter, then cut into 6 triangles. Pull the triangles apart slightly.

Bake for 13 to 16 minutes, until firm to the touch and just turning golden on the edges. Cool on the pan for 5 minutes, then transfer to a cooling rack to cool completely.

To make the glaze, put the icing sugar in a small bowl. Stir in the vanilla extract. Add in just enough nondairy milk for a drizzly consistency. Drizzle over the cooled scones.