Rosemary, Pear and Asiago Scones

Steps

• 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.