Appetizers | Breakfast | Brunch | Pizza | Quick Breads
Pepperoni Pizza Scones
I’ll never say no to a scone, but typically we just know them as “slightly-sweet” and served with tea or coffee. So I wanted to reinvent them slightly with these Pepperoni Pizza Scones. They’re savory, packed with flavor and taste just like pizza. What’s not to love?
These can be baked off and then frozen for later eating. Just let them cool completely, and then transfer to airtight freezer bags and keep them in there for up to 3 months. Just rewarm in a preheated 350° F oven for about 5 to 8 minutes before serving.
Pepperoni Pizza Scones
Pepperoni Pizza Scones are your new favorite scones. Filled with cheese, pepperoni, and Italian seasonings, and served with pizza sauce for dunking, these are the perfect accompaniment to brunch or a great snack during the week!
Servings: 10
Equipment
- Pastry cutter
- Baking sheet
- Pastry Brush
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon Kosher salt
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried chili flakes
- 1 /2 cup cold unsalted butter diced
- 1 cup shredded Mozzarella cheese divided
- 3/4 cup mini pepperoni or 1/2 cup chopped pepperoni divided
- 3 /4 cup heavy cream
- 1 egg whisked with a splash of water
- 1 cup store-bought pizza sauce for serving
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper, set aside.
- In a large mixing bowl, whisk together the flour, baking powder, salt, Italian seasoning, garlic powder, and chili flakes. Add the cold cubed butter, and cut in with a pastry cutter or your fingers, until it resembles coarse crumbs the size of peas. Add 1/2 cup shredded mozzarella and 1/2 cup mini pepperoni, and toss to evenly combine. Pour in the heavy cream and stir until the dough just comes together, making sure not to over-mix.
- Turn the dough out onto a well-floured work surface and pat or roll out into a large circle, about 3/4 of an inch thick. Cut out into 4-inch circles and arrange on the prepared baking sheet. Brush the scones with the egg wash and sprinkle with remaining cheese and top with remaining pepperoni.
- Bake for about 20 to 25 minutes, or until golden brown. Remove from the oven and let cool slightly before serving warm, with the sauce. Enjoy!
