In a large bowl, combine the flour, sugar, salt, and baking powder. Next, work in the chopped butter using a pastry cutter, two knives, or your hands. Work the butter into the flour until only pea-sized lumps remain.
Next, add in the walnuts, pear, and blue cheese. Stir to combine.
Add the whisked eggs and stir to combine.
Lastly, add the vanilla and buttermilk and stir to combine. The dough should come together into a large ball, if it seems too dry, add another tablespoon of buttermilk.
Turn the dough out onto a lightly floured surface and pat it into a circle about 1” thick.
Divide the dough into 8 triangles and place them two inches apart on a parchment-lined baking sheet.
Let the scones rest in the freezer while you preheat your oven (about 30 minutes).
Remove the scones from the freezer and brush the tops with milk.
Bake the scones at 425F for 18-20 minutes, or until the scones are lightly browned around the edges.
Brush the cooked scones with the pear “caramel” while they’re still warm (see directions below).