Pizza Scones (Eggless) / Vegetarian Pizza Scones
These Pizza Scones are buttery, flaky, and full of cheesy pizza flavors. No yeast, no eggs - just delicious and savory scones ready in minutes, perfect for breakfast, brunch, or even as a snack for kids and adults alike.
Servings: 12 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!
Nutrition (Approximate Values)
Calories : 237kcalCarbohydrates : 25gProtein : 7gFat : 12gSaturated Fat : 7gPolyunsaturated Fat : 1gMonounsaturated Fat : 3gTrans Fat : 0.3gCholesterol : 34mgSodium : 411mgPotassium : 89mgFiber : 1gSugar : 2gVitamin A : 403IUVitamin C : 0.003mgCalcium : 169mgIron : 2mg
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