Rosemary, Pear, And Asiago Scones - cooking recipe

Ingredients

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)

Preparation

Preheat oven to 450\u00b0.
Stir together first 3 ingredients in a large bowl.
Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes.
Add 3/4 cup plus 2 tablespoons cream, pear, cheese, and rosemary, stirring just until dry ingredients are moistened.
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.
Place wedges 2 inches apart on a lightly greased baking sheet. Brush tops of wedges with remaining 2 tablespoons cream just until moistened.
Bake at 450\u00b0 for 13 to 15 minutes or until golden.