Pizza Scones are buttery and flaky baked goods full of pizza flavors. They are crispy outside and soft and fluffy inside. Making pizza scones is incredibly easy and quick. They make a great breakfast or brunch. We can also have it as a midday hunger pang or as a side dish with mains.
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About Pizza Scones
Pizza Scones are my family favorite; they are buttery, cheesy, and full of pizza flavors. We can enjoy them as it is, with pizza sauce or marinara sauce. I like to have it with my cup of tea as well.
Making pizza scones requires few ingredients, and there is no need for extra preparations. This is a straightforward, quick recipe and delicious scones are ready within 30 minutes.
Ingredients For Pizza Scones
- Butter: Butter is an essential ingredient for pizza scones. But using cold butter is a must. So to make the mixing of butter and flour easy, I have grated the frozen butter. While grating the frozen butter, if it starts getting warmer, freeze the grated butter again for a few minutes. Cold butter makes the scones light and flaky. The butter will ooze out if we don’t use cold butter while baking the pizza scones. So when mixing the dry and wet ingredients, do not over-mix; otherwise, the butter will start getting warmer. And after making the batter, immediately bake the scones.
- Herbs: I have used dried oregano and basil leaves. But instead of these two, you can also use 1 teaspoon of Italian or Pizza seasoning. Add red chili flakes as you prefer, less or more.
- DIY Buttermilk: In most of the recipes, I don’t use store-bought buttermilk. Instead, I use a DIY buttermilk substitute by mixing milk and vinegar. To make the buttermilk substitute, I will recommend using full-fat or whole milk. Also, use cold milk or buttermilk.
- Cheese: I like to use either cheddar cheese or marble cheese, a blend of cheddar cheese and mozzarella cheese. But you can use any choice of cheese blend. Or use only either cheddar cheese or mozzarella cheese.
- Toppings: I love to top it with more cheese and jalapeno pepper. You can either skip the toppings or add a topping of your choice. However, do not use toppings, which can separate the water while baking.
Freezing Cold Butter is a Must
- Using cold butter makes the scones light, fluffy and flaky. The scones will be dense if we don’t use cold enough butter. Also, we are baking these pizza scones at 425° F; if the butter is not cold, it will ooze out from the scones. And you will see the baking tray full of melted butter (I have gone through this disaster, believe me).
- If you find grating a freezer cold butter difficult, grate it in advance and freeze the grated butter. Instead of grated butter, we can also cut it into small chunks. If you cut the butter into pieces, mix it in the flour mixture with a pastry cutter until they are of a pea size.
The Dough For Pizza Scones
Pizza Scone dough should be soft, sticky, and almost like an extra thick batter. We should not be able to shape the dough with our hands. So, basically, it will be like a thick-dropping consistency.
I used a ⅓ measurement cup to drop the mixture onto a baking tray to make pizza scones. We can also use a big ice cream scoop or a big spoon. Do not worry if you can not give a definite shape to the scones. They will spread and rise while baking anyways, and these are homemade, right?
Step-by-Step Directions
- Preheat the oven to 425° F. Line a baking sheet with parchment paper or a silicone mat.
- Add white vinegar to milk, stir and set aside for five minutes.
- In a large mixing bowl, take flour, baking powder, salt, sugar, oregano, basil, and chili flakes. Mix well.
- Add grated cold butter and cheese, and give a quick stir.
- Now add the milk + vinegar mixture, and mix everything with a wooden spoon or a spatula until just combined.
- Do not over-mix the batter; otherwise, the butter will start melting. The dough will be soft, moist, and sticky, almost like extra-thick batter consistency.
- Using a measuring cup (⅓ measurement cup) or a big ice cream scoop or a spoon, scoop the scone mixture and place it on the prepared baking tray, keeping at least two inches of distance between each one.
- Top the scones with some shredded cheese and jalapeno pepper. You can also top it with other choices of toppings.
- Bake the Pizza Scones for 18-22 minutes or until they are puffed up and nicely golden brown.
- Remove from the oven, cool down a bit, and enjoy!
- Pizza Scones are best served hot or warm. For reheating, bake them for 5 minutes at 350° F. We can also use a toaster oven to reheat the Pizza scones.
- Place the leftovers in an airtight container and keep them at room temperature for up to two days. Or, for longer, place the scones in the freezer for up to a month.
Storing and Reheating
- Pizza scones are delicious, and they taste great when they are hot and straight from the oven. But the leftovers can stay at room temperature for up to 2 days. Once they are completely cooled down, store them in an airtight container and keep them at room temperature.
- They also freeze well, allow them to cool completely, and place them in a freezer-safe plastic bag or container. Freeze the scones for up to a month. Before serving, take them out of the freezer and reheat the scones.
- For reheating the pizza scones, bake them at 350° F for 5 minutes. If you want to reheat the frozen pizza scones, you may need to bake them a little longer, 8-10 minutes. I like to use my toaster oven for reheating, so it is easy and quick.
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Recipe Card
Pizza Scones / Vegetarian Pizza Scones
These scones are buttery, fluffy, crispy outside, and soft inside with the pizza flavors.
Video
Ingredients
For Pizza Scones:
- 3 Cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon sugar
- ½ teaspoon dried Oregano
- ½ teaspoon dried Basil
- ½ teaspoon red chili flakes
- ½ Cups butter unsalted (cold and grated)
- 1 & ½ Cups cold milk + 2 teaspoon white vinegar ((To make buttermilk))
- 1 Cup shredded marble cheese or mozzarella cheese
For Toppings:
- ¼ cup shredded marble cheese or mozzarella cheese
- 1 Jalapeno pepper cut into rings
Instructions
- Preheat the oven to 425° F. Line a baking sheet with parchment paper or a silicone mat.
- Add white vinegar into milk, stir and set aside for five minutes.
- In a large mixing bowl take flour, baking powder, salt, sugar, oregano, basil, and chili flakes. Mix well.
- Add grated cold butter, cheese, and milk+vinegar mixture.
- Using a wooden spoon or a spatula, mix everything until just combined.
- Do not over mix the batter, otherwise, the butter will start melting. The dough will be soft, moist, and sticky.
- Using a measuring cup (⅓ measurement cup) or a big ice cream scoop or a spoon, scoop the scone batter and place it on the prepared baking tray, keeping at least two inches of distance between each one.
- Top the scones with some shredded cheese and jalapeno pepper. You can also top it with other choices of toppings.
- Bake the Pizza Scones for 18-22 minutes, or until they are puffed up and nicely golden brown.
- Remove from the oven, cool down a bit, and enjoy!
- Pizza Scones are best served hot or warm. For reheating, bake them for 5 minutes at 350° F. We can also use a toaster oven to reheat the Pizza scones.
- Place the leftovers in an airtight container and keep them at room temperature for up to two days. Or, for the longer, place the scones in the freezer for up to a month.
Notes
- Butter: It is essential to have cold butter. To mix it easily in the flour mixture, I like to grate the butter. While grating butter, if it is getting warmer, keep the grated butter again in the freezer for few minutes. Instead of grated butter, you can cut the butter into small chunks, add it to the flour mixture and use the pastry cutter to mix butter into the flour.
- Herbs: Instead of dried oregano and basil leaves, you can also use Italian seasoning.
- Buttermilk (milk + vinegar): The dough should be soft and sticky but not wet. So add buttermilk gradually as required. You may need a little less or more than mentioned in the recipe.
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