Carrot, Walnut Scones

Ingredients:

(makes 8 )
1 cup whole wheat flour
1 cup all-purpose flour
1/3 cup cold unsalted butter, cut into cubes
3 tablespoons sugar, plus more for sprinkling
4 teaspoons baking powder
1 egg
1/4 cup milk
1 medium carrot, finely shredded (about 1/2 cup packed)
1/3 cup or so walnut pieces
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg (optional)
1/4 teaspoon salt

Method:

Combine the dry ingredients in a large bowl. Cut in the butter with a pastry cutter or using your fingers until butter pieces are no larger than a pea. Make a well in the center and add the egg and milk. Beat gently with a fork. Add the shredded carrot and continue stirring, scraping down some of the dry ingredients from the sides as you stir. Add the walnuts about halfway into mixing. Stir until all ingredients are incorporated.

Preheat oven to 375 degrees. Pat dough into a ball and turn onto a lightly floured surface. Press down into a round, evenly flat wheel about 1 1/2 inches or so tall. Cut into eighths and sprinkle the wedge-shaped eighths with sugar. Place about an inch apart on a baking sheet and bake for approximately 15 minutes, or until just golden.