2 cups flour ¼ cup brown sugar 3 teaspoons baking powder 1 teaspoon salt ½cup (cold) butter ½ cup whole milk 2 teaspoon vanilla extract 2 teaspoons cinnamon 2 eggs 1 cup grated carrots (3 medium carrots) ½ cup chopped walnuts Mix together flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk, extract, cinnamon along with eggs, mix until blended, then stir in carrots and nuts. Knead on a floured surface, cut with a cookie cutter to the desired shape. Bake at 450 for 8-10 minutes. ICING 2 cups powdered sugar 1 teaspoon vanilla extract 1 tablespoon corn syrup 3 tablespoons water gel food coloring (orange, green) Americolor Mix all ingredients until smooth, split the icing into two bowls, with more for orange and less for green as you won't need as much for the stem area. and pipe or drizzle on cooled scones.