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Hi Bold Bakers!
Do you know how many ways you can enjoy pizza? The answer is as many as you want!! That’s why I’m adding Pizza Scones to my Pizza repertoire. We have made Pizza in a Mug, Pizza Pop-Tarts, Pizza Monkey Bread and of course, my Best-Ever Pizza Dough. Growing up in Ireland, it makes perfect sense I would try my hand at Pizza Scones.
These scones are very similar to American style biscuits. They are buttery, soft and oh so delicious. Biscuits by themselves are lovely, so just imagine how insanely good they will be stuffed with cheese, pepperoni and all the incredible pizza flavor.
These Pizza Scones make great snacks but they are an even better compliment to dinner time or served with a bowl of soup at lunch time. Or you could just do what I did which was inhale three of them while we took our photos for this recipe post.
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Pizza Scones
Ingredients
- 3 cups (16oz/ 450g) all purpose flour
- 3 tablespoons cornstarch
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 sticks (6oz/170g) butter, frozen
- 2 cups (4 1/2 oz/) shredded cheddar cheese
- 1 cup Pepperoni , chopped small
- 10 sun-dried tomatoes , chopped
- 1 tablespoon dried Italian herbs
- 2 cups (16oz / 500g) buttermilk
Instructions
- Preheat oven to 425oF (220oC). Line a baking tray with parchment.
- In a large bowl, sieve the flour, baking powder, baking soda, salt, and cornstarch together.
- Grate in the frozen butter into the dry ingredients. Frozen butter gives you light, fluffy scone.
- Grate in the cheese. Follow by the chopped pepperoni, sun-dried tomatoes and herbs. Mix all of these ingredients together lightly. take care not to over mix and it can toughen your dough.
- Add in the buttermilkand mix until combined. The amount of buttermilk might vary. If you need a little more to create a wet batter then add a little more.
- Using a 1/3 measuring cup (or a large spoon) scoop the scones mixture onto the prepared baking sheets. This mix yields you roughly 12 big scones.
- Bake the scones for 15-18 minutes or until the tops are puffed and golden brown.
- Serve straight away fresh from the oven.
- Storage: Can be stored at room temperature in an airtight container for up to 2 days. They also freeze really well.
Recipe Notes
I am thrilled????…just made these gluten free pizza scones ????. Replaced all-purpose flour with gluten free all purpose flour…. Had to add little more buttermilk and wwoooaaahhhh…. Delicious gluten free pizza scones ready
Thank u sooo much gemma ????
Ok, so I made these pizza scones a couple of years ago and they were a hit! I made them again this morning and I had forgotten how good they are!!! I follow the recipe to a t, and they always turn out fluffy, pizza-ey, and absolutely delicious. 😋🍕
Hi Gemma. How do we freeze this scone? Do we freeze before baking or after? When ready to eat how do we warm them up?
Gemma I love your scone recipes and excited to try this one. I cannot eat pepperoni. I cannot even eat a cheese pizza that somebody has pulled the pepperoni off. It’s the oil in pepperoni. Can I leave out the pepperoni and add more sun dried tomatoes or cheese (both) or another type meat? Thank you. I know I’m asking you to customize your recipe but look at it as another Gemma Scone.😍
Great go to. Always keep pepperoni and sun dried tomatoes on hand.
amazing thanks gemma
Hey Gemma, Can I omit the cornflour in this recipe? Should i then upthe quantity of flour?
TIA
Checking: Add six (6) ounces of butter. My sticks of butter are eight (8) ounces so 1 1/2 sticks of butter would be twelve (12) ounces. I am making a variation (bacon cheddar scones from King Arthur) of your pizza scones (I will try these the next time I have pepperoni on hand). The King Arthur recipe calls for pastry flour which I do not have at this moment. Excellent work!!! You are now my go to baking source.
This looks so good I wanna try it. Can I use potato starch (which I have plenty) instead of cornstarch? Thank you!
Hi!Gemma may I use chicken sausage instead of pepperoni