Combine the flour, baking powder, salt, cinnamon, ginger, turmeric, nutmeg, sugar, light brown sugar, and carrots in a large bowl. Combine the butter with the flour until it resembles a coarse meal.

Add the buttermilk and mix together until just combined (do not overwork). Transfer the dough onto the countertop and form into an 8 inch wide disc. Cut into 8 portions. Prepare a baking sheet with parchment paper.

While the scones are baking, mix together the cream cheese glaze. Place the cream cheese, confectioner sugar, and salt in a bowl. Pour the melted butter in the bowl and mix. Add the milk as you mix the other ingredients. Make sure the glaze is thick and not too runny.

Place the scones on the baking sheet. Transfer to the freezer and let rest for 15 minutes. Preheat an oven to 375°F. Bake for 25 to 30 minutes or until golden brown. Allow to cool completely before adding the cream cheese glaze on top.