Rosemary, Pear, and Asiago Scones

Ingredients

• 0.5 cup asiago cheese grated
• 1 tablespoon double-acting baking powder 
• 0.5 cup butter cold cut into 1/2-inch cubes
• 2 cups flour all-purpose
• 1 teaspoon rosemary fresh chopped
• 0.8 cup pears fresh finely chopped
• 0.5 teaspoon salt 
• 1 cup whipping cream divided

Equipment

• bowl
• baking sheet
• oven
• blender
• wax paper

Directions

1. Preheat oven to 45
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 Tbsp. 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).
6. Cut round into 8 wedges.
7. Place wedges 2 inches apart on a lightly greased baking sheet.
8. Brush tops of wedges with remaining 2 Tbsp. cream just until moistened.
9. Bake at 450 for 13 to 15 minutes or until golden.