Best Rosemary Pear And Asiago Scones Recipes

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ROSEMARY, PEAR AND ASIAGO SCONES



Rosemary, Pear and Asiago Scones image

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

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 8

Number Of Ingredients 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

Steps:

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

Nutrition Facts : Calories 360, Carbohydrate 31 g, Fat 4, Fiber 2 g, Protein 5 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 370 mg

ROSEMARY, PEAR, AND ASIAGO SCONES



Rosemary, Pear, and Asiago Scones image

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.

Provided by KerfuffleUponWincle

Categories     Scones

Time 33m

Yield 8 wedges, 8 serving(s)

Number Of Ingredients 8

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)

Steps:

  • 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 tablespoons cream, pear, cheese, and rosemary, stirring just until dry ingredients are moistened.
  • 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 tablespoons cream just until moistened.
  • Bake at 450° for 13 to 15 minutes or until golden.

Nutrition Facts : Calories 327.1, Fat 22.8, SaturatedFat 14.2, Cholesterol 71.3, Sodium 394.9, Carbohydrate 27.3, Fiber 1.3, Sugar 1.5, Protein 4

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