Mix together the flour, baking powder, salt, and cinnamon in a large bowl. Work in the butter with your fingers or a pastry blender until the mixture resembles coarse meal but still has some larger chunks of butter.
Mix in the carrot, apple, raisins, nuts, and coconut.
In a small bowl, mix together the eggs, maple syrup and the ½ cup of cream. Pour in the cream mixture and squeeze the dough through your hands until the dough barely holds together. Knead the ball of dough 5 to 10 times until the flour is absorbed but the dough is shaggy, not smooth.
Lightly flour a piece of parchment paper and transfer the dough to it. Dust the top of the dough and place another piece of parchment paper on top of the dough. Use a rolling pin to roll the dough into a 6 × 9-inch rectangle that is 1 inch thick. Cut the rectangle in thirds lengthwise and then in half crosswise. Cut each rectangle in half diagonally for 12 scones.
Line a baking sheet with parchment paper and place the scones on it, spaced about 1½-inches apart. Brush the tops of the scones with the remaining 2 teaspoons of cream and dust with the sugar. Bake for 14 to 16 minutes until lightly golden.
Remove the scones with a metal spatula to a plate and serve warm, or let cool before serving. Store in a sealed plastic bag for up to 2 days, or freeze for up to 1 month.