Directions
A savory and sweet combo for these scones.
Servings: 6 scones
Ingredients
- 2 cups All-purpose flour
- 1 tbsp Baking powder
- 1/2 tsp Salt
- 4 oz Butter, cubed & cold
- 1 cup Heavy cream
- 3/4 cup Pears - fine diced
- 1/2 cup Asiago cheese - grated
- 1 tsp Rosemary - fresh chopped fine
Instructions
- Preheat an oven to 450ºF
- In a large mixing bowl, combine the flour, baking powder and salt.
- Dice the butter into small 1/2 inch cubes then blend it into the flour using a pastry cutter until the mixture resembles small peas. Place the mixture in the freezer for five minutes.
- Dice the pear finely. Set aside 2 tbsp of the whipping cream. Finely chop the Rosemary.
- Add the pear, the remaining cream, the asiago cheese and rosemary to the flour mixture. Using a wooden spoon stir the mixture just enough to bring it together.
- Tip the dough out onto waxed paper and shape into a 7 inch round. It will be a bit crumbly. Ct the round into 8 wedges and place the wedges on a lightly greased baking sheet, keeping them a little apart.
- Brush the tops with the reserved 2 tablespoons of cream and bake for 15 minutes.
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