What We Served: Rosemary, Pear, and Asiago Scones

“Forming community is a lot like forming these scones,” Kate Patterson. Lol, Kate.

Rosemary, Pear, and Asiago Scones


2 Cups- flour

1 tsp. baking powder

2 Tbs. sugar

½ tsp. salt

5 Tbs. chilled, unsalted butter cut into ¼ in. cubes

¾ cup finely chopped fresh pear

½ cup grated Asiago cheese

1 tsp chopped fresh rosemary

¾ cup heavy cream

*can exchange these toppings for some of your own, like chocolate chips! Yum!

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  • Preheat the oven to 425
  • Wisk flour, baking powder, sugar, and salt together.
  • Use fingertips or food processor to cut in butter until mixture resembles course meal.
  • Stir in pear and cheese.
  • Mix rosemary into heavy cream.
  • Stir in heavy cream until dough begins to form.
  • Transfer dough to a countertop.
  • Cut into triangles.
  • Place wedges on an ungreased baking sheet and bake 12-15 minutes.
  • Cool on wire rack for 10 mins.



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