Pizza SconesJump to Recipe
I’m not sure that’s it’s completely socially acceptable to eat pizza for breakfast. I mean… I do it. You do it. Everyone does it, but if you saw someone walking down the street at 8AM with a slice of pepperoni, you might think, “Wow. That person needs help.” Or you might just be jealous.
But did you know you can have your pizza and maintain all semblances of a normal social creature? All you have to do is hide the pizza a bit.
You see, if people see you walking down the street with a lovely, flakey homemade scone they will immediately think, “That person has their act together!” People who eat scones get raises and are almost always dateable. Scones mean you have it going on.
In reality though, you’re just eating pizza. Buttery, flakey pizza.
Huge buttermilk scones stuffed with standard pizza toppings like mozzarella cheese, pepperoni, and fresh basil.
1) Mix flour, cornmeal, baking powder, fresh basil, and oregano in a large bowl.
2) Mix mozzarella cheese, minced sun-dried tomatoes, and pepperoni in a separate bowl. If you’re using dried sun-dried tomatoes, reconstitute them in boiling water for 30 seconds before using. If you’re using tomatoes in oil, you can just add them in.
3) Cube butter and cut it into the flour mixture using your fingers until it resembles pea-sized pieces.
4) Stir mozzarella mixture into flour mixture.
5) In a separate bowl, mix together buttermilk and eggs and then stir that into the flour mixture. Mix until it forms a loose dough.
6) Turn dough out onto a well-floured surface and knead a few times. The dough should be about 3/4-1 inch thick.
7) Cut out 8 large scones from the dough. You may need to re-roll the dough. Add cut scones to a baking sheet lined with parchment paper.
8) Bake scones in a preheated 375 degree oven for 20-25 minutes until they are golden brown. Let cool briefly before serving.
The Scone Base
This is a really standard scone base except for a few add-ins that give the scones a bit of pizza flare. Namely, cornmeal, fresh basil, and oregano.
Mix all this together with some baking powder, salt, and flour and your dry ingredients are pretty much ready to go.
As with any scone worth its flakes, these guys have a fair amount of butter in them. I’m sure they exist, but it’s pretty hard to make a great scone without butter.
So cube up some cold butter and add it to your dry ingredients.
I find that it’s easiest to just use my fingers to mash up the butter with the dry stuff until it’s in pea-sized bits. It should resemble a really coarse meal basically.
Bring on the pizza!
Now that we have a scone base, we need to add in some good pizza flavors. I did some mozzarella, pepperoni, and sun-dried tomatoes. Honestly, I think the sun-dried tomatoes are the most important part. They really give the scones a classic pizza taste. If you’re using sun-dried tomatoes in oil, you can just dice them up, but if you’re using dried, be sure to reconstitute them in boiling water for 30 seconds or so.
Mix these pizza toppings straight in with your scone base. This bowl will already be smelling good.
As a final step, mix in your eggs and buttermilk to the dry ingredients. This will bring your scone dough together.
Shaping and Baking
Once your buttermilk and eggs are mixed in, try not to over-mix the dough. Just mix it enough to pull everything together and then turn the dough out onto a well-floured surface.
Knead the dough a few times and then use a biscuit cutter to start popping out large rounds. As an alternative, you could make a large circle with your dough and then slice it up into triangles.
This would, of course, look like pizza!
I went with rounds though.
Lay these guys out as you make them on a baking sheet lined with parchment paper. You should get about 8 large scones out of a batch and you’ll probably need to re-roll your dough once to get full use of it.
Pop these guys in a 375 degree oven for about 20-25 minutes until the scones are lightly browned and flakey.
This might be no surprise to you, but your kitchen will smell like pizza while making these. Exactly like pizza.
You’ll want to let these cool for a few minutes, but you want to eat them while warm also.
I was pretty happy with these guys after my first big bite.
So, fool all those people who you encounter on any given day. They will think you’re high class and sophisticated. Heck. They might even think your British!
But, really, you’re just a pizza sneak.
Hello! My name is Nick Evans and I write and manage Macheesmo. I started Macheesmo 11 years ago when I was just learning my way around the kitchen. I love to cook and love everything food-related, but I have no formal training. These days I focus on fast, accessible recipes with the occasional “reach” recipe!
I’ve posted almost 2,000 recipes on Macheesmo. For each one, I do my best to give full explanations of what I did and tips on what I’d do differently next time. I’ll bring up the tricky parts and the easy parts.
I hope you can find something and cook something!