Carrot Cake Scones

0 Preheat the oven to 325° and line a baking sheet with parchment paper. Set aside. 
1 In a large bowl, combine the almond flour, shredded coconut, coconut sugar, pecans, cinnamon, nutmeg, ginger, salt, and baking soda. Stir until evenly mixed. 
2 Add in the eggs and ghee and stir until dough forms. Add in the shredded carrots and combine well. Divide dough into 2 equal parts. Roll each half in a ball and place them both on the baking sheet. Press them down gently until they are about 6 inches wide and 1 inch thick. Cut each circle into 6 even triangles. Gently separate them and bake for 28-30 minutes. 
3 Once scones are cooled, make glaze. In a small bowl combine the coconut butter, honey, and almond milk. Stir until smooth and drizzle over scones.