Rosemary, Pear and Asiago Scones

Give regular scones a sweet and savory twist with this recipe – made with Gold Medal® flour and featuring fresh rosemary, pears and Asiago cheese.

  • Prep Time 20 min
  • Total Time 40 min
  • Servings 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

  • 1 Heat oven to 450°F. Lightly spray cookie sheet with cooking spray.
  • 2 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.
  • 3 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.
  • 4 Bake 13 to 15 minutes or until golden. Carefully separate wedges; serve warm.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
360
,
% Daily Value
Total Fat
24g
24%
(Saturated Fat
15g,
15%
),
Sodium
370mg
370%;
Total Carbohydrate
31g
31%
(Dietary Fiber
2g
2%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 1/2 Starch; 1/2 Fruit; 4 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.