Ingredients for these scones:
2 cups all-purpose flour
1 tablespoon baking powder
0.5 teaspoon salt
0.5 cup cold butter, cut into 1/2-inch cubes
1 cup Eggnog
1.5 cups finely chopped fresh pear
1+ cup grated Asiago cheese
1 teaspoon chopped fresh rosemary
Total: 33 Minutes
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. eggnog, 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.
Made them? You LOVE them, don’t you? 😊
~Amber Hamilton Henson