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–+ servings

Pizza Scones / Vegetarian Pizza Scones

By Jigna
These scones are buttery, fluffy, crispy outside, and soft inside with the pizza flavors.
5 from 1 vote
Print Pin
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Cuisine American
Course Appetizer, Side Dish, Snack
Diet Eggless, Vegetarian
Servings 11 Scones

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

  1. 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.
  2. Herbs: Instead of dried oregano and basil leaves, you can also use Italian seasoning.
  3. 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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