Rosemary, Pear and Asiago Scones

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.