2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold butter, cut into 1/2-inch cubes
1 cup whipping cream, divided
3/4 cup Josh Pond frozen wild organic blueberries
3/4 cup grated Asiago cheese, divided
1 teaspoon chopped fresh rosemary
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. cream, blueberries, 1/2 cup 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. 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. Sprinkle remaining Asiago on top.
3. Bake at 450° for 13 to 15 minutes or until golden.