Carrot And Rosemary Miniature Scones

Name: 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