1 cup plus 2 tbsp all-purpose flour 1/2 heaped teaspoon baking powder 1/4 heaped teaspoon salt fleur de sel (substitute kosher salt) 60 grams chilled unsalted butter, diced 100 grams finely grated carrots 50 grams grated aged Parmesan 1.5 teaspoons dried rosemary 1 clove garlic, crushed 1 tablespoon Dijon mustard 50 mL whipping cream
Makes about 9 scones
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a medium mixing bowl, combine the flour, baking powder, and salt. Add the butter and rub it into the dry ingredients with the tips of your fingers or a wire pastry blender, until the mixture forms coarse crumbs. Add the grated carrots, cheese, rosemary, and garlic, and blend with a fork.
Add the mustard and cream and mix them in gently with the fork just until the dough comes together -- add a tad more cream if the dough is too dry.
Turn the dough out on a floured work surface or a silicon mat, and gather into a ball without kneading. (This can be prepared up to a day ahead; cover tightly and refrigerate until ready to rumble.) Roll the dough out into a rough rectangle, about 2-cm-thick (3/4-inch). If the dough is on the wet 'n sticky side, it helps to cover it with a sheet of parchment paper and roll the pin over the paper rather directly on the dough.
Cut the dough into 2.5 inch squares and transfer onto the prepared baking sheet, leaving about a little space between each.
Bake for 25-30 minutes, until puffy and golden, rotating the baking sheet halfway through. Let cool on a rack for a few minutes and serve, warm or at room temperature.
The scones will keep for a few days at room temperature, wrapped tightly in foil.
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