ROSEMARY, PEAR AND ASIAGO SCONES

Rosemary, Pear and Asiago Scones image

Provided by By Betty Crocker Kitchens

Time 40m

Yield 8

Number Of Ingredients 8

2 1/2 cups Gold Medal™ all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold butter
1 cup whipping cream
3/4 cup finely chopped fresh pear
1/2 cup grated Asiago cheese
1 teaspoon chopped fresh rosemary leaves

Steps:

Heat oven to 450°F. Lightly spray cookie sheet with cooking spray.
In large bowl, mix flour, baking powder and salt. Cut in butter, using pastry blender or fork, until mixture is crumbly and looks like small peas. Freeze 5 minutes. Add 3/4 cup plus 2 tablespoons of the whipping cream, the pear, cheese and rosemary; stir just until moistened.
On cookie sheet, pat dough with floured hands into 7-inch round (mixture will be crumbly). Cut round into 8 wedges, but do not separate. Brush dough with remaining 2 tablespoons whipping cream.
Bake 13 to 15 minutes or until golden. Carefully separate wedges; serve warm.

Nutrition Facts : Calories 360, Carbohydrate 31 g, Fat 4, Fiber 2 g, Protein 5 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 370 mg

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