• Preheat the oven to 425 F.
• Combine sugar, baking powder, both types of flour, salt, and cinnamon. 
• Cut butter into large squares. Add cold butter to the dry ingredients and use a pastry blender or fork to break them apart into smaller pieces.
• In a separate bowl, beat the egg and then combine it with the milk and add the grated carrot.
• Add the wet ingredients to the dry ingredients and toss them together with a fork.
• Softly knead the dough a very small amount in order to make it into a ball. Pat down the top to make it flatter on top (into a thick disk). Make sure not to touch it too much. We do not want the butter to melt with the warmth from our hands.
• Use a knife or pastry cutter to cut the dough into 6 equal pieces.
• Bake for 15 – 20 minutes (until golden brown on top).

Optional Maple Glaze

• Combine the maple syrup and the powdered sugar with a small whisk. Drizzle onto cooled scones.