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1
Coat a small skillet with olive oil and cook the pancetta over medium heat until it is crisp.
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2
Drain on paper towels; break it up into pieces when it is cool.
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3
Wipe out the skillet and heat 2 tablespoons butter over medium heat until it starts to brown; be careful not to let it burn.
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4
Add the pear cubes and cook them until they are soft but still holding their shape, about 5 to 7 minutes.
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5
Set aside on a plate to cool.
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6
Heat oven to 450 degrees F.
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7
Sift into a bowl the flour, baking powder, salt, and sugar.
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8
Add the remaining butter and cut it in with a pastry blender or your hands until it resembles coarse bread crumbs.
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9
Stir in the pepper, rosemary, and pancetta.
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10
Add the cream; mix just until the dough has come together.
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11
With floured hands, gather the dough into a ball and place it onto a floured surface.
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12
Divide the dough into 8 pieces and form them into balls.
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13
Place them onto a parchment paper lined baking sheet.
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14
Press a well into the center of each with your thumb, place 1 teaspoon of the cooled cooked pears into the well, and pinch the scones closed.
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15
Sprinkle the tops with the cheese.
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16
Bake the scones for 12 to 14 minutes, or until the tops are golden brown.
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17
Remove from the baking sheet and cool on a wire rack.
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18
Sprinkle with some more parmesan.
