Carrot And Rosemary Miniature Scones

Ingredients

• 150 grams (1 1/4 cups) all-purpose flour
• 120 grams (1 cup) chickpea flour (substitute another kind of interesting nutty flour, such as chestnut or buckwheat, or just use all-purpose flour, 270 grams or 2 1/4 cups of it)
• 1 1/4 teaspoons baking powder
• 1 1/4 teaspoons fleur de sel (substitute kosher salt)
• 120 grams (9 tablespoons) chilled unsalted butter, diced
• 230 grams (1 1/2 cups) coarsely grated carrots, about 1 1/2 medium
• 100 grams (1 cup) coarsely grated aged Parmesan
• 2 tablespoons fresh rosemary needles, chopped (or 1 tablespoon dried rosemary)
• 2 cloves garlic, peeled and finely minced, or pressed
• 2 tablespoons strong Dijon mustard
• 100 mL (7 tablespoons) light (15%) whipping cream, plus a little more as needed

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