Rosemary, Pear and Asiago Scones

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

Minutes

Total Time

40

Minutes

Makes

8

servings

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.
Makes 8 servings (1 scone)

Nutrition Information:

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