There’s a lot going on in these scones—juicy chunks of pear, pockets of creamy goat cheese, and the floral heat of cracked black pepper—but the flavors harmonize the way they do on a good cheese plate, and the yogurt gives them a tender, moist texture a bit like that of a muffin. If you like smaller scones, divide the dough into 8 pieces and bake about 30 minutes.

Heat the oven to 375°F and line a baking sheet with parchment paper or a nonstick baking mat. In a medium bowl, combine the flour, baking powder, sugar, salt, and pepper. Add the butter and break into pea-size pieces with your fingertips. Sprinkle the pear pieces and goat cheese over the flour mixture and gently toss together, being careful not to break the cheese into smaller pieces.

Soften the yogurt by whisking in the milk. Pour the yogurt over the flour mixture and gently blend together with a spatula, being careful not to break up the cheese. The dough may look slightly dry and crumbly, but it will produce a very moist scone. Divide the dough into six mounds on the baking sheet, leaving about an inch between them.

Brush the tops with a little milk, and place the baking sheet in the center of the oven. Bake until lightly brown, about 35 minutes. Remove the sheet to a cooling rack. Serve warm or at room temperature.

Written by Michalene Busico
Photography by Matt Armendariz
Adapted from Savory Baking by Mary Cech