For the Scones

1. In a large mixing bowl, combine the flour, baking powder, salt, sugar, and rosemary and stir well.
2. Using a pastry blender or two knives, cut the butter into the flour until the pieces of butter are pea-sized.
3. Add 1 cup of the heavy cream and stir until cream is incorporated. Add the white chocolate chips and stir.
4. Next, add the rest of the heavy cream 1/4 cup at a time and stir with each addition. There should not be any dry flour remaining, and the dough will be soft and slightly wet.
5. Using a large spoon, drop eight large scoops of dough onto a rimmed baking sheet, and use your fingers to shape them a little bit if needed, and try to make them the same size for even baking.
6. Turn the oven on to 400 degrees and place the baking sheet in the freezer while the oven heats.
7. Once the oven is ready, remove the baking sheet from the freezer and place on the center rack of the oven and bake for 20-25 minutes (checking for doneness after 15 minutes), until the tops are light golden brown.

For the Curd

1. Peel and remove seeds from the pears, and puree them in a blender or food processor until smooth.
2. In a small saucepan, whisk egg, egg yolk, and sugar constantly until combined.
3. Add the pear puree and pinch of salt. Whisk constantly for 5 to 10 minutes. It will seem like nothing is happening, but then the mixture will start to thicken. Continue to whisk for 3 to 5 minutes.
4. Remove from heat and whisk in the butter until combined. Scrape into a bowl and wrap tightly and place in the refrigerator to cool.