Rosemary, Pear, and Asiago Scones

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.

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

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

1. Preheat oven to 450°.
2. Stir together first 3 ingredients in a large bowl.
3. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes.
4. Add 3/4 cup plus 2 tablespoons cream, pear, cheese, and rosemary, stirring just until dry ingredients are moistened.
5. 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.
6. Place wedges 2 inches apart on a lightly greased baking sheet. Brush tops of wedges with remaining 2 tablespoons cream just until moistened.
7. Bake at 450° for 13 to 15 minutes or until golden.