Pear and Gruyere Scones

• 2 14 cups all-purpose flour
• 1 12 teaspoons baking powder
• 12 teaspoon kosher salt
• 8 tablespoons cold unsalted butter, cut into pieces
• 1 cup lightly packed finely shredded gruyere cheese
• 2 -3 peeled bartlett pears, shredded and pressed and drained
• 34 cup buttermilk (plus more if needed)

1. Preheat oven to 400.
2. Combine dry ingredients in food processor.
3. Add butter and pulse until mixture looks like pea size crumbles.
4. Transfer to a bowl and add cheese and pears.
5. Add buttermilk and stir until just combined.
6. Add more buttermilk if needed, 1 tbs at a time, until dough comes together.
7. Knead gently several times with floured hands on a lightly floured surface.
8. Dough should just come together and not be sticky.
9. Pat into an 8" round, about 1/2"thick.
10. Cut into 8 triangles with a sharp knife and place on a baking sheet lined with parchment paper.
11. Bake at 400 for 24 minutes or until golden brown.

flour, baking powder, kosher salt, cold unsalted butter, gruyere cheese, bartlett, buttermilk

Taken from www.food.com/recipe/pear-and-gruyere-scones-354960 (may not work)