These Pizza Scones are a must-try for those who love the flavors of pizza but want something quick, easy, and homemade. They are eggless, light, flaky, buttery, and loaded with herbs and cheese.
This easy, no-egg Pizza Scones recipe comes together quickly, making it perfect for breakfast, brunch, or even as a snack for kids and adults alike. They have a golden, crispy exterior with a soft and fluffy interior and are bursting with delicious pizza flavors.
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Easy To Make Eggless Pizza Scones
Pizza Scones are a big hit in my family, buttery, cheesy, and packed with all those comforting pizza flavors we love. They're delicious on their own, but we often enjoy them with a side of pizza sauce or marinara sauce for dipping.
However, I love having one with my cup of tea for a weekend brunch; it's such a comforting combo.
What I love most about this recipe is its simplicity. You only need a handful of ingredients, no fancy prep, and in just about 30 minutes, you'll have warm, golden, homemade pizza scones ready to enjoy.
These eggless Pizza Scones are perfect for busy mornings, weekend brunches, snack time, after-school snack, or when those pizza cravings hit.
Why You Will Love These Scones
- These Pizza Scones are buttery, cheesy, and loaded with pizza flavors.
- They are flaky and crispy on the outside, with a tender interior.
- You don’t need yeast, dough resting, or any complicated steps.
- These homemade scones are savory, eggless, and easy to make.
- They are perfect for breakfast, brunch, or a mid-day snack.
Ingredients and Notes
- Butter: Butter is a key ingredient in making light and flaky pizza scones. The secret is always to use cold butter. To make mixing easier, I grate frozen butter directly into the flour. If the butter softens while grating, just pop it back into the freezer for a few minutes. Cold butter creates the perfect flaky layers, while warm butter can cause it to melt and ooze out during baking.
- Herbs: I've used dried oregano and basil, which give the scones that classic pizza taste. However, you can easily swap them with one teaspoon of Italian or pizza seasoning. Adjust the red chili flakes to your taste; add more for extra heat or keep it mild.
- Buttermilk: You can use store-bought buttermilk or a homemade buttermilk substitute. For a buttermilk substitute, add one tablespoon of white vinegar to 1½ cups of cold milk, stir, and let it stand for 5 minutes.
- Cheese: I usually like to use marble cheese, a blend of cheddar and mozzarella, as it provides a nice balance of flavor and texture. Feel free to use just cheddar, just mozzarella, or any cheese blend you like.
- Toppings: I love finishing these scones with extra cheese and jalapeño slices. You can skip the toppings altogether or choose your own favorites. However, avoid toppings that release water during baking, like fresh tomatoes, as they can make the scones soggy.
Using Freezer Cold Butter is a Must
Cold butter is the secret to making pizza scones light, fluffy, and perfectly flaky. If the butter isn't cold enough, the scones turn out dense and heavy. Since these scones bake at a high temperature (425°F / 220°C), warm butter will simply melt and ooze out, leaving you with a greasy baking tray instead of soft, flaky scones (yes, I've learned this the hard way!).
If you find grating freezer-cold butter difficult, grate the refrigerated butter ahead of time and then freeze it until you're ready to bake. Alternatively, you can cut the butter into small chunks and work it into the flour mixture with a pastry cutter until the pieces resemble pea-sized crumbs. Both methods ensure the butter remains cold and evenly distributed, resulting in the best texture.
Pizza Scones Dough Consistency
The dough for pizza scones should be soft, sticky, and similar to an extra-thick batter. You won't be able to shape it with your hands, and that's precisely how it should be. Think of it as a thick, drop-style dough rather than a knead-and-shape dough.
To portion the scones, I like using a ⅓ cup measuring cup or a large ice cream scoop. However, you can also use a big spoon to drop the dough onto the baking tray. Don't worry about making them look perfectly shaped – these are drop biscuits. They naturally spread and rise while baking, giving them their rustic charm and delicious texture.
Aim for a sticky, drop-style dough. If it feels too stiff, add a splash of buttermilk or milk; if it's too runny, lightly dust with flour.
How To Make Vegetarian Pizza Scones
- Preheat the oven to 425° F.
- Line a baking sheet with parchment paper or a silicone mat.
- If you are making a homemade buttermilk substitute, add white vinegar to the milk, stir, and set it aside for 5 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 buttermilk and mix everything with a wooden spoon or spatula until just combined.
- Do not overmix the batter; otherwise, the butter will start to melt.
- The dough will be soft, moist, and sticky, with a consistency similar to an extra-thick batter.
- Using a measuring cup (⅓ measurement cup), a large ice cream scoop, or a spoon, scoop the scone mixture and place it on the prepared baking tray, keeping at least 2 inches of distance between each one.
- Top the scones with some shredded cheese and jalapeño peppers.
- You can also top it with other choices of toppings.
- Bake the Pizza Scones for 18-24 minutes or until they are puffed up and nicely golden brown.
- Remove from the oven, let it cool slightly, and enjoy!
Storing and Reheating Suggestions
Pizza Scones taste best when they're hot and fresh out of the oven, but the leftovers are just as good if stored properly. Once the scones have cooled completely, place them in an airtight container and keep them at room temperature for up to 2 days.
For more extended storage, you can freeze the scones. Let them cool completely, then transfer them to a freezer-safe container or zip-lock bag. They keep well in the freezer for up to one month.
When ready to serve, reheat:
Room temperature scones – Bake at 350°F (180°C) for about five minutes.
Frozen Scones – Bake at 350°F (180°C) for 8-10 minutes, until warmed through.
I personally like reheating them in my toaster oven or air fryer, as it's quick, easy, and keeps the scones crispy on the outside while soft inside.
Baking Tips For Pizza Scones
Butter: Always use cold butter! Cold, firm butter is the secret to flaky and light scones. If the butter softens, freeze it again until solid before mixing.
Buttermilk: You can use store-bought buttermilk or make a homemade buttermilk substitute. To make a buttermilk substitute, add one tablespoon of white vinegar to 1½ cups of milk. Stir well and use as directed in the recipe.
Herbs: I have added dried oregano and basil, but feel free to add more herbs of your choice. Or, you can add Italian seasoning.
Do Not Overmix the Dough: Don’t Overmix the wet and dry ingredients just until combined. Overmixing warms the butter, causing the scones to spread during baking and resulting in a dense texture.
Dough: Pizza scone dough should be a thick, sticky batter – not a firm dough. If it's too stiff, add a splash of buttermilk; if it’s too runny, sprinkle in a little flour. If you feel that your dough is too soft and it is warm instead of cold, refrigerate it for 15-30 minutes. Then, drop portions of dough onto the baking tray using a measuring cup or ice cream scoop.
Toppings: Add the toppings like cheese, olives, or jalapeños. Avoid watery vegetables that release moisture, as they can make the scones soggy.
Make Ahead and Freeze: You can also prepare the dough ahead of time. Drop the unbaked scone dough portions onto a baking tray, then freeze them until solid. Transfer them to a freezer bag. When ready to bake, place the frozen dough directly on a tray and bake-add 2-3 extra minutes to the baking time. This way, you can enjoy freshly baked pizza scones anytime!
More Eggless Scones
You May Like More Bread and Scones
Pizza Scones (Eggless) / Vegetarian Pizza Scones
Video
Ingredients
For Pizza Scones
- 3 cups (360g) 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 cup (114g) unsalted butter, cold and grated
- 1½ cups (360ml) cold buttermilk
- 1 cup (115g) shredded cheese (cheddar, marble, or mozzarella)
For Toppings:
- ¼ cup cheese
- Jalapeño rings
Instructions
- Preheat the oven to 425° F. Line a baking sheet with parchment paper or a silicone mat.
- In a large mixing bowl, take flour, baking powder, salt, sugar, oregano, basil, and chili flakes. Mix well.
- Add the grated cold butter and cheese and gently stir to combine.
- Add buttermilk, and using a wooden spoon or a spatula, mix everything until just combined. Do not overmix the batter; otherwise, the butter will start melting. The dough should be cold, thick, and sticky.
- Using a measuring cup (⅓ measurement cup), a large 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 jalapeño rings or your choice 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!
Storing and Reheating Suggestions
- Pizza Scones taste best when they're hot and fresh out of the oven, but the leftovers are just as good if stored properly. Once the scones have cooled completely, place them in an airtight container and keep them at room temperature for up to 2 days.
- For more extended storage, you can freeze the scones. Let them cool completely, then transfer them to a freezer-safe container or zip-lock bag. They keep well in the freezer for up to one month.
- When ready to serve, reheat:Room temperature scones – Bake at 350°F (180°C) for about five minutes.Frozen Scones – Bake at 350°F (180°C) for 8-10 minutes, until warmed through.I personally like reheating them in my toaster oven or air fryer, as it's quick, easy, and keeps the scones crispy on the outside while soft inside.
Notes
- Butter: Always use cold butter! Cold, firm butter is the secret to flaky and light scones. If the butter softens, freeze it again until solid before mixing.
- Herbs: I have added dried oregano and basil, but feel free to add more herbs of your choice. Or, you can add Italian seasoning.
- Buttermilk: You can use store-bought buttermilk or make a homemade buttermilk substitute. To make a buttermilk substitute, add one tablespoon of white vinegar to 1½ cups of milk. Stir well and use as directed in the recipe.
- Do Not Overmix the Dough: Don’t Overmix the wet and dry ingredients just until combined. Overmixing warms the butter, causing the scones to spread during baking and resulting in a dense texture.
- Dough: Pizza scone dough should be a thick, sticky batter – not a firm dough. If it’s too stiff, add a splash of buttermilk; if it’s too runny, sprinkle in a little flour. If you feel that your dough is too soft and it is warm instead of cold, refrigerate it for 15-30 minutes. Then, drop portions of dough onto the baking tray using a measuring cup or ice cream scoop.
- Toppings: Add the toppings like cheese, olives, or jalapeños. Avoid watery vegetables that release moisture, as they can make the scones soggy.
- Make Ahead and Freeze: You can also prepare the dough ahead of time. Drop the unbaked scone dough portions onto a baking tray, then freeze them until solid. Transfer them to a freezer bag. When ready to bake, place the frozen dough directly on a tray and bake-add 2-3 extra minutes to the baking time. This way, you can enjoy freshly baked pizza scones anytime!
Thanks for coming! Let me know what you think.