Savory Pizza Scones
Total Time: 00h 35m
Makes: 8 servings
These gluten free pizza scones are bursting with pizza flavor and make a great side to your favorite tomato soup or salad, or tuck them into your kids lunchbox. This is a very forgiving recipe in that you can use plant milk or vegan cheese or real dairy. It’s up to you. Not a fan of pepperoni, then maybe you add some leftover Italian sausage or leave it out altogether and swap it with some roasted peppers. Think of your favorite pizza and add in those toppings. (Thank you to our friend Stacey Swanson for creating this wonderful recipe.)
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Ingredients
- Beyond Gourmet parchment paper
- 1 3/4 cups of Bob’s Red Mill 1 to 1 flour
- 2 teaspoons of Frontier Co-op baking powder
- 1 teaspoon of Frontier Co-op fine salt
- 1-2 tablespoons or to taste of Frontier Co-op pizza seasoning (I used 2)
- 1 1/4 cup of milk of choice (I used macadamia but you can use dairy or plant based)
- 1 cup of cheese of choice cut into small cubes (I used a raw goat milk monterey jack) *you can use shredded cheese but I find the cubes create these super gooey cheese bombs pocketed throughout the scone and so it is worth the effort of chopping.
- 1/2-1 cup of sliced pepperoni that you have cut into fours
Directions
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
- Simply mix all the ingredients in a big bowl until it comes together in a shaggy ball.
- Sprinkle a little more 1 to 1 flour on the dough and your hands and turn it out onto the baking sheet and gently press into a 9 inch circle.
- I like to cut through my scones with a sharp knife like I would a pie and make 8 slices.
- Leave the scones, you don’t need to separate before baking. Just make your cuts through for 8 slices and put in the oven to bake.
- Bake anywhere from 20-30 min based on your oven heat.
- Let them cool and then run a knife down through your already cut scones to serve.
