Preheat the oven to 400 degrees F. Line baking sheets with parchment paper. Melt 1 tablespoon of the butter in a small skillet over medium heat. Stir in the pears, 1 tablespoon of the sugar and ½ teaspoon of cinnamon and sauté until the pears are softened. Set aside. Mix together the remained cup of sugar, the baking powder and the remaining 2 tablespoons of cinnamon and the salt in a large bowl. Using a fork, mix in the 1 cup of butter. Add the cream and mix by hand (up to 3 total cups of cream can be added until the dough is sticky). Add the cooled pears to the dough and gently fold in by hand. Form the dough into 4-inch discs and place on the prepared baking sheets. Bake the scones for about 30 minutes or until light golden brown. For smaller scones, form the dough into 30 2-inch discs and reduce baking time to approximately 18 to 20 minutes. Melt the remaining 2 tablespoons of butter and brush the top of each scone; generously sprinkle the scones with additional sugar. Makes 15 large or 30 small scones.