Rosemary, Pear, and Asiago Scones |
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Prep Time: 18 Minutes Cook Time: 15 Minutes |
Ready In: 33 Minutes Servings: 4 |
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A buttery-rich scone is nothing more than a glorified biscuit—made even more delicious with our sweet and savory twists. Featured on Southern Living's facebook page, Easy, Irresistible Scones - originally from Southern Living, December 2010. 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) |
Directions:
1. Preheat oven to 450°.
2. Stir together first 3 ingredients in a large bowl.
3. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes.
4. Add 3/4 cup plus 2 tablespoons cream, pear, cheese, and rosemary, stirring just until dry ingredients are moistened.
5. 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.
6. Place wedges 2 inches apart on a lightly greased baking sheet. Brush tops of wedges with remaining 2 tablespoons cream just until moistened.
7. Bake at 450° for 13 to 15 minutes or until golden.
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