Rosemary, Pear, And Asiago Scones

• 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)

1. Preheat oven to 450u0b0.
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 450u0b0 for 13 to 15 minutes or until golden.

flour, baking powder, salt, cold butter, heavy cream, fresh pear, asiago cheese, fresh rosemary

Taken from www.food.com/recipe/rosemary-pear-and-asiago-scones-478325 (may not work)