Carrot And Rosemary Scones

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Patent and the Pantry


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2 cups all-purpose flour

1 1/4 tsp. baking powder

1 1/4 tsp. salt

9 tbsp. chilled, unsalted butter (this is a little more than 1/2 cup if that helps)

1 1/2 cups grated carrots

2 tbsp. fresh rosemary, chopped

2 cloves garlic, peeled and finely minced (I use my handy rasp for this.)

2 tbsp. Dijon mustard

3/4 cup cream (whipping, half-and-half or a mixture of the two, it doesn’t really matter.)

1 cup grated parmesan (I’d go with optional for this because they were so tasty even without the cheese)

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