Pepperoni Pizza Savory Scones
Savory scones studded with pepperoni and cheeses—an easy, pizza-inspired snack or party bite that bakes in about 15–20 minutes.
Servings: 8 scones
Ingredients
Ingredients
- 2 cupsall purpose flour
- 1/2 teaspoonsalt
- 1 tablespoonbaking powder
- 1/4 teaspoonbaking soda
- 2 tablespoonssugar
- 1/3 cupcold butter
- 1/2 teaspoongranulated garlic
- 1 1/4 cupsmozzarella cheesegrated
- 1/4 cupcheddar cheesegrated
- 3.5 ozpepperonipackaged
- 1 cupmilk
Instructions
Instructions
- Preheat oven to 400°F (200°C). Line a sheet tray with parchment paper and set aside.
- In a large bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 1/2 teaspoon salt, 1 tablespoon baking powder, 1/4 teaspoon baking soda, 2 tablespoons sugar, and 1/2 teaspoon granulated garlic.
- Cut 1/3 cup cold butter into small cubes. Add the butter to the dry ingredients and use a pastry cutter, two forks, or your fingertips to cut the butter in until the mixture resembles coarse crumbs with pea-sized pieces of butter.
- Cut the 3.5 oz packaged pepperoni into small pieces (about 1/4-inch). Add the chopped pepperoni, 1 1/4 cups grated mozzarella, and 1/4 cup grated cheddar to the flour-butter mixture and stir to distribute evenly.
- Pour in 1 cup milk and stir with a spatula until the mixture is just moistened and a rough dough forms. Do not overmix; the dough may be slightly sticky.
- Generously flour a piece of wax paper or parchment. Scrape the dough onto the floured surface and sprinkle more flour over the top of the dough.
- Place a second piece of wax paper or parchment over the dough and press or pat the dough down evenly until it is 1 1/2 to 2 inches thick.
- Remove the top piece of wax paper. Using a floured knife or bench scraper, cut the dough like a pie into 8 equal wedges. If the knife sticks, dip it in flour between cuts.
- Transfer the 8 wedges to the prepared parchment-lined sheet tray, spacing them about 1 inch apart. If any wedges stick to the surface, use a floured spatula or dust the bottom with a little extra flour to release them.
- Bake for 15–20 minutes, or until the scones are golden brown. Remove from the oven and let cool briefly on the tray for a few minutes, then transfer to a rack if desired. Serve warm with marinara sauce.
Equipment
- Oven
- sheet tray
- Parchment Paper
- Large Bowl
- Pastry Cutter
- Knife
- Bench scraper
- Spatula
- Cooling rack
Notes
Notes
Overspreading.
If you are afraid that your scones will spread, refrigerate the shaped scones for at least 15 minutes before baking.
If you still find that your dough is spreading too much as it bakes, remove from the oven and press back into shape using a spatula. Then return to the oven to bake. Good luck!
Freezing Baked.
Bake scones as directed and cool. Freeze in an airtight bag or container for up to 4 months. To thaw, transfer the scones to the counter for a few hours or overnight in the fridge. Either warm in the microwave or in the oven.
Freezing Unbaked.
Once you are done cutting the dough into wedges, freeze on a plate or baking sheet for at least an hour. Then transfer to an airtight bag or container and freeze for up to 4 months. To bake, either bake from frozen, adding a few minutes to the baking time or thaw overnight and bake as normal.
Overnight Instructions.
To make these scones the night before, follow the instructions, stopping after you cut the circle of dough into triangles. Cover and refrigerate overnight. When ready to bake, preheat your oven and continue where the instructions left off.
Overspreading.
If you are afraid that your scones will spread, refrigerate the shaped scones for at least 15 minutes before baking.
If you still find that your dough is spreading too much as it bakes, remove from the oven and press back into shape using a spatula. Then return to the oven to bake. Good luck!
Freezing Baked.
Bake scones as directed and cool. Freeze in an airtight bag or container for up to 4 months. To thaw, transfer the scones to the counter for a few hours or overnight in the fridge. Either warm in the microwave or in the oven.
Freezing Unbaked.
Once you are done cutting the dough into wedges, freeze on a plate or baking sheet for at least an hour. Then transfer to an airtight bag or container and freeze for up to 4 months. To bake, either bake from frozen, adding a few minutes to the baking time or thaw overnight and bake as normal.
Overnight Instructions.
To make these scones the night before, follow the instructions, stopping after you cut the circle of dough into triangles. Cover and refrigerate overnight. When ready to bake, preheat your oven and continue where the instructions left off.