Preheat the oven to 190° C (375° F). Line a baking sheet with greaseproof paper.
Sift the flour into a mixing bowl and, using your fingertips, rub in the butter until the mixture resembles fine crumbs.
Stir in the carrot, coriander, cumin, salt and pepper. Add the milk a little at a time, stirring with a round-bladed knife until you have a soft dough. You may not need all the milk.
Turn out onto a lightly floured surface and roll out to about 3cm (1 inch) thick. Stamp out using a 7cm (2 3/4-inch) round cutter. Knead the trimmings together lightly, re-roll and stamp out more rounds. Place on the baking sheet and brush the tops lightly with milk.
Bake for 15 to 20 minutes or until a knife inserted into the side of a scone comes out clean.