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Pizza Scones - These scones are soft, buttery goodness that you will go crazy for

Pizza Scones

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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.

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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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5.0 from 2 reviews
Pizza Scones
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • 3 cups (16oz/ 450g) all purpose flour
  • 3 tablespoons cornstarch
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1½ sticks (6oz/170g) butter, frozen
  • 2 cups (4½ 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
  1. Preheat oven to 425oF (220oC). Line a baking tray with parchment.
  2. In a large bowl, sieve the flour, baking powder, baking soda, salt, and cornstarch together.
  3. Grate in the frozen butter into the dry ingredients. Frozen butter gives you light, fluffy scone.
  4. 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.
  5. 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.
  6. Using a ⅓ measuring cup (or a large spoon) scoop the scones mixture onto the prepared baking sheets. This mix yields you roughly 12 big scones.
  7. Bake the scones for 15-18 minutes or until the tops are puffed and golden brown.
  8. Serve straight away fresh from the oven.
  9. Storage: Can be stored at room temperature in an airtight container for up to 2 days. They also freeze really well.

 

 

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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55 Comments

  1. Ada on October 17, 2017 at 3:52 am

    Hi Gemma! Used this recipe as a base recipe, left out the tomatoes and pepperoni, added in some chopped scallions instead and boy they were DELICIOUSSSSS!!!!! So cheesy buttery crunchy on the outside and soft on the inside! I did feel bad after eating through 2 of them straight out of the oven (burnt my tongue, 220 degrees c is verryyyy hot) cuz of all the calories but I guess some sacrifices have to be made. (since my major exams are over I have been on a baking marathon and I’m pretty sure I’ve gained weight 😂) They did spread more than yours did (they looked like big cookies) but that really wasn’t much of a problem. The one and only problem was that the texture was definitely not a scone!!!! Though they were layered like scones inside they were so super moist that it was like eating a cupcake with a very crunchy top. It was a bit of a hybrid and hard to describe. But really, I’m not complaining. Just that this is a scone recipe, so I guess it is a problem? I followed the recipe just swapped the add ins and pre made the dough, putting it into the fridge for about a day before using it. Would there have been a problem there?

    • Gemma Stafford on October 18, 2017 at 3:45 am

      Hi Ada,
      Haha! I am having fun with the comments today! So good that you are making these your own, that is really the way to learn.
      Chilling the dough should actually ‘hold’ it in the baking, help it to keep its’ shape. I tend to do this too, but my Mum would say scones should be mixed, shaped and baked. The reasoning for this is that the raising agent can be spent if you leave it too long before baking, it begins to activate as soon as it is wet and the heat does the rest.
      I like the idea that it was moist and layered, you may have invented a new recipe, just needs a name now!
      Not sure why they spread, that is a little odd for scones, did they seem a little wet before baking, or could you shape them?
      This is my best guess!
      Gemma 🙂

  2. mari on May 13, 2017 at 4:25 am

    Hi Gemma, love all your recipes and I keep trying them as often..would you pls share a homemade recipe for sundried tomatoes? Thanks

    • Gemma Stafford on May 14, 2017 at 3:19 am

      Hi Mari,
      This is a good idea, thank you.
      it is also an easy one to do. My Mum would do this in the summer in Ireland when there was a glut of tomatoes.
      Use firm, but ripe tomatoes. My mum use to take the seeds out, then slice the tomato, lay it out on a baking sheet, and leave in a low oven 150C/300F for hours, until dried. You can store these in the freezer when done, you can add herbs when drying, and store in olive oil in the fridge. Experiment with this! A dehydrator will speed this up.
      Gemma 🙂
      Gemma 🙂

  3. val_kiri on February 3, 2017 at 12:45 am

    Hello,
    dear Gemma, i need your advice:) In the recipe you said these scones could be frozen, I wasn’t very attentive and froze 6 of them before baking. What should i do now? Does it make any sense to bake the frozen scones?

    P.S. the ones I baked straight away were really delicious, even my picky sister was completely happy with them:) The scones even looked like yours one!!!

    • Gemma Stafford on February 3, 2017 at 11:00 am

      Hi Val, just to reassure you, we all have a picky sister! I will say no more lol.
      You can of course bake these scones, though not from frozen. You will need to defrost them, until just about done, do not let them come to room temperature.
      Baked goods defrost really quickly, so about 30 mins at room temp will do it, then hot oven. Glad you are getting on with this recipe,
      Gemma 🙂

  4. Joshua Cleveland on January 18, 2017 at 2:49 pm

    Hello, I love your channel and can’t wait to try more recipes!! Is there any way I can make this into a microwavable pizza scone. My whole family can’t eat this recipe but it would be nice to try it out for myself. Thank you!!

    • Gemma Stafford on January 19, 2017 at 12:16 pm

      hi there,
      Check out the mug pizza recipe, and see how you can blend these two recipes. you can bake it on a flat try too!
      Gemma 🙂

  5. Sally on January 13, 2017 at 3:57 am

    Hey, Gemma! Do you think you could put English muffins on your list please? I’ve tried making them a couple of times but they never turn out and I don’t know what I’m doing wrong.
    Thanks.

    • Gemma Stafford on January 13, 2017 at 1:51 pm

      Hi Sally,
      I love these, they are so delicious, with loads of butter!
      I will add this recipe to my list, it is a little complex, but actually doable,
      Gemma 🙂

  6. Sally on December 29, 2016 at 2:43 am

    Hi, Gemma. Hope you had a lovely crimbo. What difference, if any, will it make if I rub in cold butter instead of grating it in frozen?
    Happy new year and looking forward to all the scrummy recipes to come.

    • Gemma Stafford on December 29, 2016 at 3:06 am

      This is a good question Sally. The frozen butter creates pockets of steam when it is melting during the baking process. This creates flaky layers, much in the same way as it does in puff pastry.
      Rubbing the butter in will give a slightly denser result, still will be good though!
      Happy New Year to you and your family too,
      Gemma 🙂

  7. Revya on December 23, 2016 at 4:38 am

    Hi Gemma
    Can you use fresh tomatoes?
    What did you mean by chewed tomatoes?
    Thanks
    Revya

    • Gemma Stafford on December 24, 2016 at 11:45 am

      Hi Revya,
      I do not know what Chewed tomatos means, but it may have been stewed tomatos!
      Yes, you may use fresh tomato for these, skin them and de-seed them first.
      I hope I understood this correctly?
      Gemma 🙂

  8. Elizabeth on November 22, 2016 at 6:47 am

    Enjoy let me know how it turns out

  9. Elizabeth on November 22, 2016 at 6:46 am

    can you make lemon bars i have a recipe for you to try it is homemade fudge in the microwave you need you need one can of condensed milk 1 cup of chocolate chips and a half a stick of butter heated up in the microwave for a minute stiring in between then take it out of the microwave and put 1 cup of chopped pecans in it then poured into an 8 x 8″ pan Then Put in the refrigerator for three hours then cut into squares then you’re done it should be hard if not leave it in longer

    • Gemma Stafford on November 22, 2016 at 9:19 am

      Hi Elizabeth,
      That sounds perfect, I sure will try it, thank you,
      Gemma 🙂

  10. Hal on November 22, 2016 at 12:05 am

    Hi Gemma,
    Can I replace the cornstarch with arrowroot/tapioca flour? If so how much?

    • Gemma Stafford on November 22, 2016 at 9:52 am

      Hi there, i would not! It will be fine without it, the idea is to lighten the gluten a little, but all purpose flour will work well too, Gemma 🙂

  11. Jenna on November 21, 2016 at 6:07 pm

    Omg I just made these and they turned out beautifully! So fluffy and moist, pretty sure my hubby will make them all disappear before morning lol thanks!

    • Gemma Stafford on November 22, 2016 at 10:05 am

      Hi Jenna,
      Yes, I bet he will! They are really moreish, boys do love this type of thing!
      Gemma 🙂

  12. Sally on November 21, 2016 at 8:53 am

    Oh, wow! I’ve just made these. I left out the cornstarch and pepperoni as I didn’t have any. I added at least a tbsp of oregano and thyme as well as the Italian herbs. They are utterly fabulous. They are light and moist and wonderful. I love them. Thanks so much.

    • Gemma Stafford on November 22, 2016 at 10:28 am

      Thank you sally, I am happy to hear that you find these useful, that is the idea, rock them up to suit yourself!
      Gemma 🙂

      • Sally on January 7, 2017 at 7:47 am

        I’ve just made yet another batch of these wonderful delights. I think it’s the sixth time now. This time I substituted 6oz of wholewheat flour as an experiment. They soaked up more of the liquid as expected and were a bit denser – exactly as I anticipated. They are just lovely, still moist and light. I think one person thought the amount of buttermilk was rather a lot and the mixture was too sloppy but, as you said, flour behaves differently if it’s not of the same provenance. The substitution of just 6oz of wholewheat flour made the dough much firmer (though still quite wet). I adore these. Thanks again for your bake-changing recipes. I’ve just polished off two (still warm) while writing this. Bliss. You really have opened up baking for me and I’ve tried things I’ve failed at before and been successful using your recipes. What a confidence boost. Hurrah for you!

        • Gemma Stafford on January 10, 2017 at 8:45 am

          Hi Sally,
          You made my day! I am delighted to hear that oyu are making these recipes your own, that is the idea.
          Is there anything better than a warm scone, sweet or savory. Thank you for your suggestion anbout the wholewheat flour, I did not try this myself.
          Hasppy New Year ot you, and happy baking,
          Gemma 🙂

  13. Sara on November 21, 2016 at 4:48 am

    Hello☺
    Can these be mixed up, and then baked the next day?
    Thanks so much!

    • Gemma Stafford on November 22, 2016 at 8:57 am

      they can 🙂 or even frozen raw also.

  14. Sally on November 21, 2016 at 3:39 am

    These look really yummy. I’m about to try them but find I don’t have cornstarch. I do have cornflour though. Can I use that instead?

    • Gemma Stafford on November 22, 2016 at 10:45 am

      Hi Sally, this is the same thing!
      Gemma 🙂

  15. Utti on November 21, 2016 at 1:54 am

    Hi Gemma, I just tried to subscribe twice and it says I have to wait for a confirmation e-mail, but I haven’t received anything. It’s been a while already. ?
    Great video as always, thanks!

    • Gemma Stafford on November 22, 2016 at 8:55 am

      Hi Utti,

      sorry about that. Check your spam folder and it might be in there. Also if you can’t find that try to login anyway with the user name and password you used and it should work.

      If it doesn’t let me know and we’ll go from there.
      Thanks for being apart of the community.
      Gemma.

  16. Muffin on November 20, 2016 at 10:50 am

    If I don’t like dried or fresh tomatoes can I use ketchup instead? And how much?
    Or should I just leave it out?

    • Gemma Stafford on November 20, 2016 at 12:00 pm

      Hi there,
      Ketchup has all sorts of additional ingredients, such as vinegar, sugars etc, and as such is a different thing!
      I would leave this out, it is worth a shot!
      Gemma 😉

  17. Kate on November 19, 2016 at 3:25 pm

    I have just made these. Still hot from the oven. I had a problem with the butter separating and pooling under the scone. They were fine once cooked but I might cut the butter back next time. They taste amazing. Thanks.

    • Gemma Stafford on November 20, 2016 at 9:24 am

      Hi Kate, that is great, I am happy to hear that these were good for you. You could cut back the butter if you wish, they will still be good. the step of freezing the butter is an important element here too,
      Gemma 🙂

  18. Minahil on November 19, 2016 at 6:41 am

    Hey chef Gemma I really really like your American and Irish recipes they are AMAZING but I highly suggest you to check out some Asian recipes( the one I am telling you is indian and Pakistani ) go to YouTube and search”moong masoor daal by guru’s kitchen”. I found only that one in English the others are in Hindi or urdu. Basically daal is the Hindi or urdu word word for “pulses”. It’s like a gravy and we enjoy it with “boiled white rice”. Please search the daal on YouTube by the chef I told you. And it is super healthy. Thank you for your recipes. Hope you try and like it:)

    • Gemma Stafford on November 19, 2016 at 8:07 am

      Hi there,
      thank you for that suggestion. I do make a Dhal recipe, which i got from Irish chefs. Their brand is Happy Pear, and they are really great, quite authentic i think. i will check up on your suggestion I get a moment. Yes, it is super healthy, and I really feel fed when i have this!
      Gemma 🙂

  19. Dhriti on November 19, 2016 at 12:54 am

    Hi Gemma
    I am a 10 year old and I know a lot about cooking(my dream is to go the best culinary institute and become a celebrity chef) u inspire me a lot can u show me how to make panna cotta

    • Gemma Stafford on November 20, 2016 at 11:37 am

      Hi Dhriti,
      I will add this to my list, pannacotta is really a set cream, perhaps with yogurt added, or fruits.
      It is great to have you with us. i started baking when I was about 9 yrs old too, and that is what inspired me to go to Culinary College, to train as a chef.
      Keep at it, you learn a lot by trying recipes, this will really help you later, have fun with it too,
      Gemma 🙂

  20. Ira on November 18, 2016 at 8:22 pm

    Hi gemma, can these scones be freezed like your irish scones? Should i freeze them before baking or after? I love ur videos. I’ve tried quite a few and they always turn out great ?

    • Gemma Stafford on November 19, 2016 at 8:26 am

      Hi there Ira, you can freeze these, but after you bake them. Then you can take out just what you need 🙂

  21. Brandon on November 18, 2016 at 1:02 am

    Hi, Gemma! I was wondering if I could left out the pizza ingredients and have a basic scone dough for other scone recipes like berries scones and others. Thanks!

    • Gemma Stafford on November 18, 2016 at 6:06 am

      More experiments for you Brandon! check out the sweet scone recipe here on the website too, but yes, you can do with this mix what you like really, just remember what you are trying to achieve!
      Gemma 🙂

      • Brandon on December 1, 2016 at 8:04 pm

        Gemma what is the difference of using milk and buttermilk in scones? Does it differs in texture and taste?

        • Gemma Stafford on December 2, 2016 at 11:47 am

          Hi Brandon, good question. This is about the science of baking. generally you will use buttermilk (an acid) with bicarbonate of soda (alkaline) to leaven the bread/dough. That means to rise it! Baking powder is balanced, with bicarb (acid) and cream of tartar (alkaline) so a sweert milk will work with this. so, it is about the rising of the bake usually, the taste difference will be negligible!
          Gemma 🙂

          • val_kiri on December 14, 2016 at 11:29 pm

            Hey, Jemma:) I also have a question about buttermilk. It seems the one you use is quite thick, how much fat does it have? Russian buttermilk looks more like water, should I use it as is or it would be better to substitute the buttermilk with the homemade one made of milk and lemon juice?



          • Gemma Stafford on December 16, 2016 at 3:01 am

            This is a good question. Buttermilk is what remains at the end of the butter making process, and in its natural form it has very little fat, as it is in the butter. If you can get this it is perfect for this recipe, I would use this,
            Gemma 🙂



          • Melto on December 31, 2016 at 2:54 pm

            Hi Gemma, thanks a million you made my new year’s dinner all sucked up! 500 gr butter milk, are you kidding me?? My dough looked like a liquad and I am hungry right now! All I did is to rely on your recipe!!!



          • Gemma Stafford on January 2, 2017 at 4:21 am

            Hi there.
            Did you follow the measurements? Did you bake it? If you go back to the video you will see how this dough should look, this is a wet dough, should be spooned onto the tray, not rolled. This is much more an American biscuit recipe than an English/Irish scone. Flour behaves differently too, absorbs liquids differently according to where, how and even when it is milled, but I do not think this is the problem for you.
            I am sorry you were disappointed, but the recipe works for me and for others too.
            Happy new Year to you,
            Gemma 🙂



  22. R VENKATARAMAN on November 17, 2016 at 9:51 pm

    very interesting. clear. but you speak so fast that some persons whose mother tongue is not english cannot follow easily. Of course subtitles are helpful but every time I hit pause button to keep track. anyhow good video and clear instructions thanks

    • Gemma Stafford on November 18, 2016 at 6:09 am

      Hi there, yes, this is an issue for people whose mother tongue is not English. The website is here for that purpose really, as I cannot slow it down too much, the video slot would be too long. Thanks for your kind words too, I am happy to have you with us,
      Gemma 🙂

  23. Jillian on November 17, 2016 at 4:50 pm

    2 cups (4½ oz) shredded cheddar cheese – is that weight measurement accurate? I’m a little confused because packaged shredded cheese at my grocer that say 2 cups are usually 8 oz.

    • Gemma Stafford on November 18, 2016 at 6:19 am

      Jillian, cup measurements are based on volume, not weight, and are different according to each ingredient, so flour will be a different weight to icing sugar, per cup! Do not confuse yourself, choose your measuring method, and stick to it! Gemma 🙂

      • Jojo3132 on November 20, 2016 at 12:57 am

        Hi Gemma! Can you make single serving girl scout cookies? I’ve always wanted to try them but they don’t sell it in my country…. T-T

        • Gemma Stafford on November 20, 2016 at 7:38 am

          I think this is a selection of cookies really, no one particular variety, so you can use any cookie recipe really!
          Gemma 🙂

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