Rosemary, Pear, and Asiago Scones

Name: Rosemary, Pear, and Asiago Scones
Prep time: 18 min
Cook time: 15 min
Total time: 33 min
Yield: 8 wedges, 8 serving(s)
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup cold butter (cut into 1/2-inch cubes); 1 cup heavy cream (divided); 3/4 cup fresh pear (finely chopped); 1/2 cup asiago cheese (grated); 1 teaspoon fresh rosemary (chopped)

Submitted by KerfuffleUponWincle

"A buttery-rich scone is nothing more than a glorified biscuit—made even more delicious with our sweet and savory twists. Featured on Southern Living's facebook page, Easy, Irresistible Scones -- originally from Southern Living, December 2010."

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Ready In:: 33mins
Ingredients:: 8
Yields:: 8 wedges
Serves:: 8

ingredients

2 cups all-purpose flour
1 tablespoon baking powder
¹⁄₂ teaspoon salt
¹⁄₂ cup cold butter (cut into 1/2-inch cubes)
1 cup heavy cream (divided)
³⁄₄ cup fresh pear (finely chopped)
¹⁄₂ cup asiago cheese (grated)
1 teaspoon fresh rosemary (chopped)

directions

Preheat oven to 450°.
Stir together first 3 ingredients in a large bowl.
Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes.
Add 3/4 cup plus 2 tablespoons cream, pear, cheese, and rosemary, stirring just until dry ingredients are moistened.
Turn dough out onto wax paper; gently press or pat dough into a 7-inch round (mixture will be crumbly). Cut round into 8 wedges.
Place wedges 2 inches apart on a lightly greased baking sheet. Brush tops of wedges with remaining 2 tablespoons cream just until moistened.
Bake at 450° for 13 to 15 minutes or until golden.