Preheat the oven to 400 degrees F and line a baking sheet with parchment paper (or spray with cooking spray).

Add the gluten-free flour, sugar, cinnamon, baking powder, sea salt, raisins and pecans to a mixing bowl and stir thoroughly until everything is well-combined.

Add the grated carrot and coconut milk and stir well. The dough will appear crumbly at first, so finish off the process by using your hands to knead everything together. 

Form a ball of dough then press it into a disc and place it on a cutting board. Use a knife to cut the round disc into eight triangles. The raisins and nuts will want to pop out of the dough - no big deal - you can just poke them back in.

Place the dough triangles on the baking sheet and bake for 22 to 25 minutes, ot until the scones are golden-brown and feel firm when poked.

Allow scones to cool at least 10 minutes before serving.

If you’d like, you can make a basic powder sugar glaze or warm up some coconut butter in the microwave to glaze the scones.