Rosemary, Pear, and Asiago Scones

Rosemary, Pear, and Asiago Scones Recipe
Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett


Makes 8 servings
Total time: 33 Minutes

Recipe from

Southern Living

Recipe Time

Total: 33 Minutes


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 whipping cream, divided
3/4 cup finely chopped fresh pear
1/2 cup grated Asiago cheese
1 teaspoon chopped fresh rosemary
Wax paper


1. Preheat oven to 450°. 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 Tbsp. cream, pear, cheese, and rosemary, stirring just until dry ingredients are moistened.

2. 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 Tbsp. cream just until moistened.

3. Bake at 450° for 13 to 15 minutes or until golden.

December 2010
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