PEAR AND GOUDA SCONES

Makes 8.

Note: From "Ovenly," by Agatha Kulaga and Erin Patinkin

• 8 tbsp. chilled unsalted butter

• 3 c. flour

• 1 tbsp. sugar

• 1 1/2 tbsp. baking powder

• 1 1/4 tsp. salt

• 3/4 c. shredded Gouda cheese

• 1/3 c. chopped dried pears

• 1 1/2 c. chilled heavy cream, plus more for brushing

• Coarse sea salt and freshly cracked black pepper for garnish

Directions

Preheat oven to 425 degrees.

Cut the butter into 1/4- to 1/2-inch cubes and freeze for 10 minutes before using.

Whisk together the flour, sugar, baking powder and salt in a large bowl.

Using a pastry cutter or your fingertips, quickly cut or blend the cold butter into the dry mixture until it resembles coarse meal. The butter pieces should be mostly about the size of small pebbles, but some larger pieces are OK.

Using a fork or wooden spoon, mix in the Gouda and pear.

Stir the cream into the mixture with a large wooden spoon or a fork until the dough begins to come together. The flour should not be fully incorporated at this point, and do not overmix.

Transfer the dough and any loose floury bits to a floured countertop. Quickly knead the dough until it comes together, then flatten with your palms into a 3/4-inch thick mound. Fold the dough in half, give it a quarter turn and then flatten it again. Repeat this process 3 more times.

Flour your surface once more, then shape the dough into a 3/4-inch thick round that is 6 inches in diameter. Use a bench scraper or knife to cut the dough into 4 equal triangles. Then cut those in half to make 8 equal triangles. Place the triangles on an ungreased rimmed baking sheet.

At this point, place the rimmed baking sheet in the freezer for 10 minutes. This will help the scones firm up and retain their shape during the baking. Brush with cream and top with salt and pepper to finish.

Bake for 18 to 20 minutes, or until the tops are golden brown and a toothpick inserted in the center of the scones comes out clean. Remove the scones to a wire rack. Serve warm.

Nutrition information per serving:

Calories470Fat29 gSodium750 mgSaturated fat18 g

Carbohydrates45 gCalcium270 mg

Protein9 gCholesterol92 mgDietary fiber2 g

Diabetic exchanges per serving: ½ fruit, 2½ bread/starch, 6 fat.